








































































































































Class_T \ u (LQ6 

BnnTc ,V(2/* 

fitjyrigifN ? . \°> , L^ 


COFZRIGHT DEPOSH1 






















































. 






































_ 









Kiddy Kookery 

MENUS and RECIPES 

For 

FEEDING CHILDREN 
From 

SIX MONTHS to SIX YEARS 


Revised Edition 


Compiled by 

LEAH BARASH KAHN 

It 


Aided by 

MISS MARTHA KOEHNE 
Assistant Professor of Home Economics, 
at University of Washington 
And 

DR. H. L. MOON 
A Child Specialist, of Seattle, Wash. 


Illustrations by Ruth Kreps 





|Ui 


Copyrighted July, 1923 
Additional Copyrights Applied For 


Kiddy Kookery Publishing Co. 
2342 North Broadway 
Seattle, Wash. 

PEC 15 *24 


©C1A81 4277 

rwv* | 










FOREWORD 


I have attempted to collect from various 
sources recipes for the preparation of most 
commonly used foods, and suggestive 
menus as a guide for well balanced meals 
for children. I claim no originality in re¬ 
gard to either, and wish to acknowledge 
my indebtedness to various sources of 
information: 

1. U. S. Department of Labor, Children’s 

Bureau. Bulletin, “Child Care,” by 
Mrs. Max West; 

2. “Nutrition of Mother and Child,” by 

Dr. Moore; 

3. “The Baby’s Food,” by Dr. Isaac A. 

Abt; 

4. “Diet and Disease,” by Pattee; 

5. “Feeding the Family,” by Mary Swartz 

Rose, 

and various other sources too numerous 
to mention. 




PREFACE 


The draft found twenty per cent, of our men unfit for 
war service. 

Nutrition clinics throughout the United States have estab¬ 
lished the fact that practically the same percentage of our 
children are also unfit for the stress and strain of modern 
civilization. 

With these facts in mind and also the fact that our knowl¬ 
edge of dietetics for children has materially changed in the 
last few years, the authors of this little book on dietetics for 
the growing child have compiled, from various sources and 
authors, the best recipes and diets available at present. 

Prevention of nutritional disorders in infants and chil¬ 
dren is of vital interest today. 

This work presents in condensed form the essential ma¬ 
terial by which a normal child from six months to school age 
should be fed. 

In this respect the authors will fill a long-felt want for 
the mother who desires to give her child intelligent care, and 
prevent rather than remedy disturbances of nutrition. 

The recipes are simple and easily followed. The various 
methods given of inducing children to drink milk are excellent. 

The tendency of modern medicine, especially in chil¬ 
dren’s work, is a gradual shifting of emphasis from remedial 
to preventive methods. 

It is the hope of the authors that this work will take its 
place in the dietetic field of preventive medicine. 

H. L. Moon, M. D. 


Seattle, June 4, 1923. 


Kiddy Kookery 


7 


HOW TO MEASURE 

Correct measurements are absolutely necessary to insure the best 
results- A cupful is measured level. To measure a cupful, put in the 
ingredient by spoonfuls, or from scoop, and level with a case knife, 
care being taken not to shake the cup. 

A tablespoon is measured level. 

A teaspoon is measured level. 

Divide with knife lengthwise of spoon for a half spoonful; divide 
halves crosswise for quarters. 

TABLE OF WEIGHTS AND MEASURES 


1 cup . Vz pint 

12 tablespoons (liquid). 1 cup 

16 tablespoons (dry). 1 cup 

1 cup butter. 8 ounces 

2 tablespoons butter. 1 ounce 

1 cup milk. 8 ounces 

3 teaspoons. 1 tablespoon 

2 cups granulated sugar. 1 pound 

















8 


Kiddy Kookery 


INFANT FEEDING 

Every effort should be made to secure to the new born 
infant its birthright of mother’s milk. His chances for a long 
and healthy life are much greater than those of the baby who 
has to be artificially fed. There is no perfect substitute for 
mother’s milk. As long as breast milk is plentiful and of good 
quality there should be no thought of artificial feeding before 
six months. In extreme cases where the child no longer thrives 
on mother’s milk, then bottle feeding is necessary. Always 
consult your doctor before weaning. 

Good breast feeding cannot be done carelessly. A defi¬ 
nite feeding schedule must be followed to attain the best 
results. Feed the baby at regular three- or four-hour intervals 
and you will find that he will become hungry only at the proper 
time, and the milk supply will be more plentiful if the breasts 
are stimulated at regular times. The old-fashioned mother 
says she will feed her baby whenever it is hungry, but the 
modern mother understands that she can train her baby in a 
very few days to be hungry at regular hours. This gives the 
mother more freedom and peace of mind, and at the same 
time is the only successful program for the infant. 

You will find that almost without exception all babies are 
better and gain faster when they are given sufficient time for 
one feeding to be entirely digested and assimilated before 
more food is taken into the stomach. The time necessary for 
this is four hours. In a great many cases babies are fed every 
three hours for the first six or eight weeks, but most infants 
should be put on a four-hour schedule sooner. 

SUGGESTED SCHEDULE 

1-2 Months.6 A.M. 10 A.M. 2 P.M. 6 P.M. 10 P.M. 2 A.M. 

3-10 Months.6 A.M. 10 A.M. 2 P.M. 6 P.M. 10 P.M. 

11-12 Months.7 A.M. 10 A.M. 2 P.M. 6 P.M. 




Kiddy Kookery 


9 


After meals the baby should be placed upright against 
its mother’s shoulder and patted gently for a moment or two 
to bring up any air that he might have swallowed while nurs¬ 
ing, then laid in his crib to rest quietly and soon go to sleep. 
If he shows a tendency to want to go to sleep before he has 
finished his meal, moisten his temples with a damp cold cloth. 

The average baby gains from 6 to 8 ounces a week for 
the first five months, and 4 to 6 ounces from five months to 
a year. 

The child’s chief business in life is to grow strong and 
develop good habits. Regular hours for eating and sleeping, 
regular supplies of carefully chosen food, and plenty of fresh 
air mean healthy, rosy and happy babies. 

It is a foolish notion that any whim should be allowed 
to control the selection of the child’s food. The welfare of 
the child is at stake, since he has no knowledge of his needs. 

If the child is good and is gaining steadily, the feeding 
of orange juice may be begun as early as three months. At 
this age give one teaspoon of strained orange juice in a little 
warm water. 

To prevent rickets, the baby should have plenty of sun¬ 
shine, supplemented in winter by a daily dose of one-half 
teaspoon of cod liver oil. 






10 


Kiddy Kookery 


AT SIX MONTHS 


6 a. m.—Breast Feeding. 
9 a. m.—Orange Juice. 
10 a. m.—Cooked Cereal. 
2 p. m.—Breast Feeding. 
6 p. m.—Cooked Cereal. 
10 p. m.—Breast Feeding. 


Finish Meal on Breast Feeding. 
Breast Feeding. 


ORANGE JUICE 

Squeeze juice from half a small orange. Strain through a wire 
sieve. To one tablespoon juice add one tablespoon water. 

Juices may be given to babies either from bottle or cup or spoon. 
It is well to have them get used to a bottle before weaning time. 

CEREALS 

List of cereals given at this age: Farina, Cream of Wheat, Wheat 
Hearts, Pearls of Wheat. 

COOKING OF CEREALS 

(1) Cook cereal from one hour to three hours in a double boiler. 
(2) Heat directly over flame to boiling point and then complete the 
cooking in a double boiler one hour. 

See Cooking of Cereals, page 31. 


SERVING 

Serve thick with a tiny piece of butter. Start with one teaspoonful 
and increase to four or five tablespoons by the end of the twelfth 
month. 

BABY’S DRINKING WATER 

Boil water from 5 to 10 minutes and allow to cool. Keep covered 
and offer to the baby several times during the day either in a bottle 
or from a spoon. Often babies are thirsty when we think they are 
hungry. 



Kiddy Kookery 


11 


AT SEVEN MONTHS 


6 a. m.—Breast Feeding. 

10 a. m.—Cooked Cereal. Breast Feeding. 

12 noon—Orange, Tomato, or Raw Cabbage Juice. 

2 p. m.—Vegetables. Breast Feeding. 

6 p. m.—Cereal, Cooked, or Cereal Jelly. Breast Feeding. 

10 p. m.—Breast Feeding. 

RAW CABBAGE JUICE 

One-half cup of cabbage put through food grinder and then com¬ 
pressed in a cheese cloth will yield one to two ounces of juice. To one 
ounce of juice add one ounce of water. 

TOMATO JUICE 

Prepare same as cabbage. Juice from freshly opened can of toma¬ 
toes may be used in place of fresh in winter. 

VEGETABLES 

(For Preparation of Vegetables, See Page 43.) 

Carrots, Spinach, Cauliflower. 

Start giving vegetable soups or the juices in which vegetables have 
been cooked. 

Carrots should be put through grinder or chopped fine before 
cooking. 


TO SERVE VEGETABLES 

Press through wire sieve and season with a tiny piece of butter. 
Begin by giving 1 teaspoonful and gradually increase to 2 tablespoons 
by a year. 

If a baby does not take new foods easily it is a good plan to add 
a little of the new one with something he already likes. Gradually 
decrease the old one and increase the new one until it is given alone. 
For instance, if a child likes his cereal and you wish him to take a 
little prune pulp, mix it with his cereal. 

Only one article should be added to the baby’s diet at a time, and 
the effect on the baby should be carefully noted. 




12 


Kiddy Kookery 


Never give a baby cakes, candy, doughnuts, pastry, fresh breads, 
griddle cakes, syrups or molasses, pork or tough meat of any kind, 
bananas or any over-ripe fruit, pickles, tea, coffee, soda water, wine, 
cider, beer nor tastes of the family meal. If this is begun he will soon 
demand a taste of everything he sees, and his appetite for the simple 
diet which is essential at this age will be quickly destroyed. 


TOAST 

When Teeth Erupt 

Mastication should be encouraged by giving daily a dry crust, 
piece of zwieback, arrowroot or educator cracker upon which to suck 
and chew. This should be at the end of the meal. 


BEEF JUICE (HOT PROCESS) 

Select a piece of meat from the rump or top of the round. Remove 
all fat and broil or warm slightly one or two minutes, to set free the 
juices; lay on plate and cut meat in various directions that more juice 
may be extracted; then squeeze out the juice by means of a press, 
lemon squeeze or potato ricer into a slightly warmed cup. Salt if 
necessary, and serve at once. Prepare only enough to serve, as it does 
not keep well. Serve in dainty cup to disguise the color. One pound 
of meat yields four ounces of juice. A teaspoon or two of this every 
other day, given plain, or diluted half and half with water, is fully 
sufficient for a baby six months old. Double amount for a year old 
baby. 

BEEF JUICE (COLD PROCESS) 

Add about one-third pound of finely chopped round steak to one- 
third cup of water. Allow to stand in covered jar in cool place from 
six to twelve hours. Then squeeze out juice by twisting the meat in 
coarse muslin or cheese cloth. Season with salt. 

Beef juice is chiefly valuable as a stimulant. It has but little 
food value, and is not to be given in place of nourishing foods, but as 
an addition to them. 



Kiddy Kookery 


13 


AT EIGHT MONTHS 


6 a. m.—Breast Feeding. 

10 a. m.—Cooked Cereal (as at six months). Breast Feeding. 

12 noon—Orange, Tomato, or Raw Cabbage Juice. 1 to 2 ounces. 
1 or 2 ounces in equal amount of water. 

2 p. m.—Vegetable, Toast, Broth (beef, mutton or chicken). Breast 
Feeding. 

6 p. m.—Cooked Cereal or Cereal Jelly, Toasted Whole Wheat Bread 
or Zwieback. Breast Feeding. 

10 p. m.—Breast Feeding. 

At this age one teaspoonful of butter should be given daily, using 
on toast or in vegetables. 

VEGETABLES 

Spinach, Lettuce, Carrots, Cauliflower, String Beans, Young Beets. 

PREPARATION OF VEGETABLES 

Whole vegetables in the form of puree are now added to the diet. 
Cook vegetables until tender, press through sieve and add meat broth 
or butter. 

BROTH 

Broth made from chicken, beef or mutton may be given. This 
should be cooled, all fat removed, and the broth reheated before being 
fed to the child. 

RICE JELLY 

IV 2 tablespoons rice 1 egg white 

1 cup cold water Speck salt 

% cup milk 

Wash rice and soak in cold water two hours, drain off the water 
and add the milk. Cook in double boiler one and one-half hours. 
Strain through fine sieve. Pour into moulds, chill and warm up as 
needed, serving with fruit juice or cream and sugar. 




14 


Kiddy Kookery 


AT NINE MONTHS 


6 a. m.—Breast Feeding. 

10 a. ra.—Cooked Cereal (whole grain cereals), 2 ounces Whole Milk 
(boiled 1 minute). Toast, Broth. Breast Feeding. 

12 noon—Orange Juice. 

2 p. m.—Vegetable (spinach or carrots), Baked Potato, Apple Sauce 
or Baked Apple, Zwieback or Toast (whole wheat bread). 

6 p. m.—Cooked Cereal (whole grain cereals) or Cereal Jelly, 2 ounces 
Whole Milk (boiled 1 minute), Toast, Broth, Prune Pulp. 
Breast Feeding. 

10 p. m.—Breast Feeding. 

MUTTON BROTH 

Wash 2 pounds neck of mutton, cut off fat and cut into small 
squares. Put meat in saucepan with 3 pints of water. Cook slowly for 
several hours. 

CEREALS 

Cracked Wheat, Wheat Granules, Rolled Oats, Scottish Oatmeal, 
Steel Cut Oats, Pettijohn’s. 

COOKING OF CRACKED GRAIN CEREALS 

Soak over night in double boiler, then bring to boil directly over 
flame. Stir well, cover and cook on asbestos mat thirty minutes or in 
double boiler for one hour. 

APPLE SAUCE 

Wash, pare, core and slice one apple. Place in sauce pan and 
add one teaspoon sugar and enough boiling water to partly cover. 
Coyer and cook slowly without stirring until transparent and tender. 
Cook peaches and pears the same way. 

PRUNE PULP 

Soak dried prunes in just enough water to cover, leaving over 
night. This shortens the time required for cooking. Cook slowly until 
tender, adding a little sugar. 

Press through a fine sieve just as needed. 



Kiddy Kookery 


15 


AT TEN MONTHS 


After the ninth month, depending somewhat on the time of year 
and how well the baby is taking the solid foods, the 10 p. m. breast 
feeding may be dropped, and shortly after that 8 ounces of whole cow’s 
milk (boiled one minute) may be gradually substituted for the other 
feedings. (See your doctor about weaning.) 

VEGETABLES 

As at eight months, adding Asparagus Tips, Kale, Kohlrabi, Brus¬ 
sels Sprouts and Swiss Chard. 

ADDITIONAL FOODS 

Give Cooked Fig and Prune Pulp. 

Egg Yolk, hard boiled and mashed. 

Butter, 1 teaspoon a day. 

BACON 

Bacon may be given as early as 12 months if cooked crisp. The 
best method of cooking is broiling. If not broiled, it should be placed 
in hot frying pan, turned frequently until all fat is out. Drain off the 
fat, then brown the bacon. 


MILK TOAST 

Cut slices of stale bread % inch thick, toast slowly until well 
browned. Let cool before buttering. Heat saucepan of milk, season 
with tiny pinch of salt and pour over buttered toast. Children love 
zwieback fixed this way. 

SCRAPED BEEF 

Wipe a small piece of steak, cut from top of round. Lay it on a 
meat board, and with the tip of a silver spoon scrape off the soft fibres. 
Make it into little flat, round cakes half an inch thick and broil them 
two minutes. Season with salt and pepper if allowed. Serve on rounds 
of buttered toast. Do not add salt before cooking, as it toughens the 
meat. 

COTTAGE CHEESE 

Cottage cheese may be given at eleven months. Begin with one 
teaspoon and increase to one tablespoon. 








16 


Kiddy Kookery 


MENUS 


12 to 18 Months 


7:00 to 8:00—BREAKFAST 

(1) CEREALS—White or brown rice, oatmeal, wheat granules, 
Scottish oatmeal, steel cut oats, Farina, Cream of Wheat. 

(2) FRUITS—Stewed apples, prunes, apricots, pears, peaches, figs 
(mashed or sieved). Juice of grapefruit, orange, grapes and 
berries (after 14 months, raw scraped apple may be given). 

(3) BREAD—Stale whole wheat or white bread or toast, zwieback, 
hard crackers. 

(4) BEVERAGE—Milk. 


11:30 to 12:30—DINNER 

(1) Potato or rice (small amount). 

(2) Other Vegetables. Spinach, carrots, peas, string beans, as¬ 
paragus tips, Swiss chard, cauliflower, celery, beets, kale, 
kohlrabi, cooked lettuce, tomatoes, brussels sprouts. 

Vegetables may be stewed, seasoned with butter or beef 
juice or used in thick vegetable soups or as puree in cream 
soups. 

(3) Zwieback or hard crackers. 

(4) Milk. 




% 







Kiddy Kookery 


17 


3:00 to 3:30—LUNCH 

(1) Fruit pulp or sauce of the above named fruits. 

(2) Milk. 

/ 

5:30 to 6:00—SUPPER 

(1) Cream soups made from spinach, peas, celery, lettuce, potato, 
carrots or stewed vegetables, or vegetable soups. 

(2) Cereal. Use any of the above named cereals. 

(3) Fruit. Use any of the above named fruits. 

(4) Desserts. Custard, blanc mange, chocolate cornstarch pudding. 

(5) Beverage—Milk. 


GENERAL MENU 


BREAKFAST— 

For Breakfast, give either 1, 2, 4 or 1, 3, 4. 
DINNER— 

Give either 1, 2, 3, 4 or 2, 3, 4. 


LUNCH— 

Give 1 or 2, or both. 

SUPPER— 

Give 1, 3, 5 or 2, 4, 5 or 2, 3, 5 or 1, 4, 5. 

SPECIFIC MENUS 

I. BREAKFAST—1, 2, 4. 

2- 4 tablespoons oatmeal, 
well cooked. 

3- 4 tablespoons apple sauce. 

1 cup milk. 

DINNER—1, 2, 3, 4. 

2 tablespoons baked potato. 

3-4 tablespoons spinach 

puree. 

1 cup milk. 

Zwieback (at end of meal). 


LUNCH—2. 

1 cup milk. 

SUPPER—1, 2, 5. 

V 2 cup cooked cereal. 
% tablespoon apricots. 
1 cup milk. 





18 


Kiddy Kookery 


II. BREAKFAST—1, 3, 4. 

% tablespoon Farina. 

1 slice toast. 

1 cup milk. 

DINNER—2, 3, 4, 

4-6 ounces thick vegetable 
soup. 

Hard cracker. 

Milk (at end of meal). 


LUNCH—1, 2. 

2-3 tablespoons pulp of stewed 
figs. 

1 cup milk. 

SUPPER—1, 4, 5. 

2-3 tablespoons cooked car¬ 
rots. 

2-3 tablespoons blanc mange 
pudding. 

1 cup milk. 


LUNCH—1. 

1 cup milk. 

SUPPER— 1, 3, 5. 

3 tablespoons sieved green 
peas. 

2-3 tablespoons peaches. 

1 cup milk. 

1 cup milk. 

IV. BREAKFAST—1, 2, 4. 

2-4 tablespoons wheat 
granules. 

2-3 tablespoons figs. 

1 cup milk. 

DINNER—1, 2, 4. 

2-3 tablespoons boiled potato. 

Mj cup cream of beet soup. 

1 cup milk. 

LUNCH—1, 2. 

Juice of berries. 

1 cup milk. 

SUPPER—2, 4, 5. 

2-3 tablespoons browned rice. 

2 tablespoons custard. 

1 cup milk. 


III. BREAKFAST—1, 2, 4. 

2-4 tablespoons steel cut oats. 
Juice of half fresh grape¬ 
fruit. 

1 cup milk. 

DINNER—1, 2, 3, 4. 

2-3 tablespoons cooked rice. 
V 2 cup cream of celery soup. 

1 cli/-*#* tr»nct 




Kiddy Kookery 


19 


MENUS 

18 Months to 3 Years 


7:00 to 8:00—BREAKFAST 

(1) CEREALS—Pearls of Wheat, Wheat Hearts, hominy grits, 
rye, rolled oats, cracked wheat, corn meal. Any of those listed 
in 12 to 18 months, plus the above. 

(2) FRUITS—Same as from 12 to 18 months. (Scrape fruit if 
raw, mashed if stewed, strain if containing seeds.) 

(3) BREADS—Same as listed in diets from 12 to 18 months, plus 
graham, rye and brown. 

(4) Eggs or crisp bacon. 

(5) BEVERAGE—Milk. 

11:30 to 12:30—DINNER 

(1) Potatoes. 

(2) Other vegetables. Same as in lists from 12 to 18 months. 
(Vegetables may be stewed, seasoned with butter or beef 
juice, or as thick vegetable soup, or as cream soups or creamed 
vegetables. 

(3) Meat or Meat Substitutes. (Lamb, egg, fish, chicken, scraped 
beef, crisp bacon, liver, sweetbreads, kidney, heart, etc., when¬ 
ever purchased for the rest of the family.) 

(4) BREADS—Same as above. 

(5) DESSERTS—Custard, blanc mange pudding, chocolate corn¬ 
starch, rice pudding, junket, tapioca pudding. 

(6) FRUITS—Any of the above named fruits. 

(7) BEVERAGE—Milk or cocoa. 

3:00 to 3:30—LUNCH 

(1) Bread and butter. Breads mentioned above. 

(2) Milk. 

(3) Fruit. Fruits mentioned above. 









20 


Kiddy Kookery 


5:30 to 6:00—SUPPER 

(1) Vegetables. Any of the above vegetables. 

(2) Bread or cereals. Any of those previously mentioned. 

(3) Desserts. Any of the above named desserts. 

(4) Beverage. Milk or cocoa. 

GENERAL MENU 

BREAKFAST— 

Give either 1, 2, 4, 5 or 2, 3, 4, 5, 6. 

DINNER— 

Give either 1, 2, 4, 5, 6 or 2, 3, 4, 5, 6. 

LUNCH— 

Give either 1, 2 or 2, 3. 

SUPPER— 

Give either 1, 2, 3 or 1, 3, 4. 


SPECIFIC MENUS 


BREAKFAST—1, 2 , 4, 5. 

III. 

BREAKFAST—1, 2, 3, 5. 

4-5 tablespoons Farina. 


3-4 tablespoons oatmeal mush. 

2-3 tablespoons apple sauce. 


1 orange. 

legg. 


1 slice toast. 

1 cup milk. 


1 cup milk. 

BREAKFAST— 1, 2, 4, 6, 7. 

IV. 

BREAKFAST—1, 2, 3, 5. 


3-4 tablespoons Wheat 

2-4 tablespoons prunes. 


Hearts. 

1 slice toast. 


Juice of berries. 

2 slices crisp bacon. 


Zwieback. 

1 cup milk. 


1 cup milk. 



Kiddy Koorery 


21 


i. 


DINNER—1, 2, 4, 6, 7. III. DINNER—1, 2, 4, 6, 7. 


2 tablespoons baked potato. 
V'l cup spinach puree. 

Hard crackers. 

2-3 tablespoons peaches. 

1 cup milk. 


2 tablespoons boiled potato. 
2 tablespoons beets. 

1 slice rye bread. 

2-3 tablespoons apricots. 

1 cup milk. 


II. DINNER—2, 3, 4, 5, 6. 

2-4 tablespoons creamed 
carrots. 

Boiled fish. 

1 slice whole wheat bread. 

2 tablespoons rice pudding. 
1 cup milk. 


IV. DINNER—2, 3, 4, 5, 7. 

Liver and spinach. 

3 tablespoons cooked toma¬ 
toes. 

Zwieback. 

2 tablespoons blanc mange 
pudding. 

1 cup cocoa. 


I. LUNCH—1, 2. 


II. LUNCH—2, 3. 


Bread and butter. 
1 cup milk. 


2-3 tablespoons of above 
named fruits. 

1 cup milk. 


I. SUPPER—1, 2, 3. 


4 tablespoons spinach soup. 
Zwieback. 

3 tablespoons custard. 


II. SUPPER—1, 3, 4. 

4 tablespoons cream of pea soup. 
2 tablespoons junket. 

1 cup milk. 


III. SUPPER—1, 3, 4. 

4 tablespoons celery soup. 

2 tablespoons rice pudding. 

1 cup milk. 

IV. SUPPER—1, 2, 3. 

3-4 tablespoons lettuce puree. 

1 slice rye bread and butter. 

2 tablespoons chocolate cornstarch pudding. 





22 


Kiddy Kookery 


MENUS 


3 to 6 Years 


7:00 to 8:00—BREAKFAST 

(1) CEREALS—Any previously listed. Occasional use of shredded 
wheat biscuit, puffed grains or other prepared cereals for va¬ 
riety if freshened first. 

(2) FRUITS—Remove seeds when necessary. Chewing habits 
should be well formed by this time, so fruit may be given raw. 
Apricots, tomatoes, oranges, prunes, peaches, apples, pears, 

figs, juice of grapes, berries and grapefruit. 

(3) Eggs or crisp bacon. 

(4) BREADS—Previously named. 

(5) BEVERAGE—Milk or cocoa. 

11:30 to 12:30—DINNER 

(1) Potato or rice. 

(2) Other vegetables. Any previously listed, plus dried peas, dried 
beans, spinach, kohlrabi, corn, squash. 

(3) Meat or meat substitutes (minced unless child chews his food 
thoroughly). 

(4) Breads previously mentioned. 

(5) DESSERTS—Any of the desserts previously mentioned, with 
the inclusion of milk sherberts, plain ice cream, hard, plain 
cookies, sponge cake. 

(6) Fruits previously mentioned. 

(7) BEVERAGE—Milk or cocoa. 

3:00 to 4:00—LUNCH. 

(1) Bread and butter, with or without jelly. 

(2) Milk. 

(3) Fruit. 

5:30 to 6:00—SUPPER 

(1) Vegetables. Any previously mentioned. 

(2) Breads previously mentioned. 

(3) Desserts previously mentioned. 

(4) Beverages—Milk or cocoa. 




Kiddy Kookery 


23 


GENERAL MENU 

BREAKFAST— 

Give either 1, 2, 3, 4, 5 or 2, 3, 4, 5. 

DINNER— 

Give either 1, 2, 4, 5, 7 or 2, 3, 4, 6, 7 or 1, 2 4, 6, 7 or 2, 3, 4, 5, 7. 
LUNCH— 

Give either 1, 3 or 2, 3. 

SUPPER— 

Give either 1, 2, 3 or 1, 3, 4. 


SPECIFIC MENUS 

I. BREAKFAST—1, 2, 4, 5. 

4-5 tablespoons oatmeal cooked with raisins. 

1 orange. 

2 slices whole wheat bread. 

1 cup milk. 

II. BREAKFAST—1, 3, 4, 5. 

4 teaspoons corn meal. 

1 boiled egg. 

1 slice toast. 

1 cup milk. 

III. BREAKFAST-1, 2, 4, 5. 

4 tablespoons Cream of Wheat (cooked in milk). 

3 tablespoons apple sauce. 

4 slices rye bread. 

1 cup milk. 

IV. BREAKFAST—1, 2, 3, 5. 

4 tablespoons brown rice. 

3 tablespoons apricots. 

2 slices crisp bacon. 

1 cup milk. 






24 


Kiddy Kookery 


I. DINNER—1, 2, 4, 5, 7. 

3 tablespoons boiled potato. 

3 tablespoons string beans. 

2 slices brown bread. 

3 tablespoons tapioca pudding. 

1 cup milk. 

II. DINNER—2, 3, 4, 5, 7. 

4 tablespoons cauliflower (creamed). 
Lean beef. 

2 slices rye bread. 

1 piece sponge cake. 

1 glass milk. 

III. DINNER—1, 2, 4, 5, 7. 

3 tablespoons mashed potatoes. 

2 tablespoons Brussels sprouts. 

2 slices whole wheat bread. 

3 tablespoons prune pudding. 

1 glass milk. 

IV. DINNER—3, 2, 4, 5, 7. 

3 tablespoons baked rice and meat. 

3 tablespoons creamed carrots. 

2 slices graham bread. 

2 tablespoons milk sherbert. 

1 glass milk. 

I. LUNCH—1, 3. 

Bread, butter and jelly. 

3 tablespoons above named fruits. 

II. LUNCH—2, 3. 

3 tablespoons above named fruits. 

1 glass milk. 

I. SUPPER—1, 3, 4. 

Vs cup cream of corn soup. 

2 hard cookies. 

1 cup cocoa. 




Kiddy Kookery 


25 


II. SUPPER—1, 2, 4. 

3 tablespoons baked squash. 

2 slices rye bread and butter. 

1 cup milk. 

III. SUPPER—1, 3, 4. 

4 tablespoons stewed tomatoes. 

2 tablespoons milk sherbert. 

1 cup milk. 

IV. SUPPER—1, 3, 4. 

Vz cup celery soup. 

4 tablespoons peaches. 

1 cup milk. 

These menus are very conservative, so that any mother may safely 
follow them. Some children are more advanced for their age than others, 
so each mother must use good judgment and not feel that there are 
hard and fast rules for feeding all children of a certain age. She must 
also realize that children’s appetites differ just as much as adults and 
there can be no set rule about the amount of food that should be given. 

In some cases more meat may be used. There are a great many 
different opinions about the amount of meat that should be given 
children, but it seems reasonable that growing children should have a 
fair amount of this excellent tissue builder. 

BE CHEERFUL AT MEALTIME 

A mother of several children has no time to cook separate meals 
for the children and the adults—she should plan her meals to suit the 
needs of both. 

If a child will not eat he should not be forced to do so, nor should 
he be tempted with unsuitable foods when he refuses the ordinary 
article. 

The child should be 'taught proper table manners, but if he is to 
eat properly his table and chair must be of the right height, and his 
utensils small enough so that he can use them easily. After the high 
chair is outgrown a child needs a dining chair high enough to bring 
his elbows nearly on a level with the top of the table, and provided 
with a foot rest. 






26 


Kiddy Kookery 


Do Not Force a Child To Eat 


Flavorless, badly cooked, unattractive and unappetizing 
food will be poorly digested. The pleasing appearance of 
food and an agreeable manner of serving it have much to do 
with the pleasure of eating it. 

Forcing a child to eat antagonizes him and does more 
harm than good. It is far better for a child to go hungry 
than to be forced to swallow food when he is under extreme 
emotional strain. Anger, rage, excitement and worry do inhibit 
digestion. No child will starve himself. When good and hungry 
he will eat what you want him to. If he continues to have no 
appetite, then consult your physician. 

Put the thing you particularly want the child to eat on 
his plate first, in reasonable small amounts. Do not plead 
with the child to eat his food. If he refuses, excuse him from 
the table and allow him no food until next mealtime. 

Absolutely do not discuss food or any child’s food habits 
at the table or at any time in his presence. Allow no one to 
express a dislike for any article of food before a child. 

Parents and older members of the family should always 
eat what the child is expected to eat. Whatever is good for 
the child is good for the adult. 

The growing child needs a good deal of good drinking 
water, particularly in hot weather, and should be offered 
water even when he does not demand it. Tea and coffee 
should be absolutely forbidden to all children. 

According to Ellen H. Richards a mother has made a 
failure of her task if she brings up her children to be notional 
about food. 



Kiddy Kookery 


27 


Suggested Method For Training Chil¬ 
dren to Chew Food Thoroughly 

Serve fairly coarse food and do not let child drink any 
beverage with his meals. Do not give much soup or liquid 
food. He has to chew his food well, then, in order to swal¬ 
low it. 

Allow no drinking with meals if beverage is used merely 
to wash half-chewed food down. 

Chewing is very important in keeping the teeth in good 
condition. 

Do not give dry raisins and dry prunes, raw apples, 
bananas, raw vegetables or nuts to a child to eat until he 
learns to chew his food well. Until such time is reached, his 
hard, crisp food should be confined to zwiebach, toast, hard 
crackers, etc., which will soften up in the digestive juice if 
chunks are sw r allowed. 

GOOD EATING HABITS ARE IMPORTANT 

Do not let children eat pork or veal—much meat of any 
kind—fried foods, rich pies and cakes, strong spices and 
vinegar, green or spoiled fruit. 

Do not let children drink tea, coffee, beer, wine, sodas. 

Do not let them eat between meals, except for a regular 
lunch. Do not let them eat candy, ice cream cones, nuts, 
cakes and cookies between meals. 

The habit of eating between meals tends to destroy the 
natural appetite and to make a child indifferent to his regular 
meals and leads to indigestion and malnutrition. If the in¬ 
terval between dinner and supper is very long, a light lunch 
consisting of milk, bread and butter or other light food may 
be given, if given regularly at the same hour every day. 









28 


Kiddy K o o k e r y 


MILK 

Milk is the natural food for babies and the most important food 
for young children. A quart a day is a good allowance for a child if 
he takes plenty of solid food. The normal child needs one pint and a 
half only after eighteen months of age. 

All milk must be kept as clean as possible, because it is an ex¬ 
cellent food for all kinds of germs. Never give milk to a child that 
has not been boiled or pasteurized unless it is certified milk. Even 
then you are not safeguarding your child’s welfare. If you bring it to a 
boil quickly, boil one minte, then cool quickly, most of the bacteria 
will be destroyed and the milk will be a little easier to digest. Keep 
milk in a cold place always. 

If good liquid milk cannot be obtained, dried milk should be used. 
Dried milk comes nearer having the same composition of fresh milk 
than any other prepared baby food. Be sure to get dried whole milk, 
because the dried skim milk has no fat in it and is not the proper food 
for babies. 

Milk for the baby should be thoroughly mixed so that the cream 
is evenly distributed, and each meal put in a sterile feeding bottle. 
Wash the bottles in hot water containing washing soda, then boil in 
clear water for twenty minutes. Keep cool and stoppered until ready 
to use. The nipple should have the same care, being boiled often and 
kept in boric water when not in use. 

Any milk left in the bottle after a feeding should be used for the 
rest of the family and never reheated for the baby. Warm milk should 
never be kept in a thermos bottle, because germs grow rapidly in 
warm milk. 

METHODS OF GETTING CHILDREN 
TO DRINK MILK 

If a child does not care for milk to drink, he may be tempted by 
using a colored glass or a fancy cup. 

Milk may be given to children by preparing desserts, cereals and 
soups with milk. Also by giving cocoa and malted milk. A child will 
sometimes drink milk if given a straw to drink through. 

Let him drink from some particular cup he is fond of. If he has 
none, let him go to the store and select one he would like to drink his 
milk from. 

Give milk occasionally when child is thirsty in place of water. 

Place at the mother’s place a large opaque mug of milk and at 
the child’s place a tiny wine glass. As the child drinks from the glass 
refill it from the mug. The small glass and small amount of milk may 
appeal to him if he has a small appetite. 

When milk is given to babies the chill is usually taken from it. 
It is safe to do this for all young children. When milk is used as a 
drink it should be sipped, not gulped down. 



Kiddy Kookery 


29 


RECIPES 


FRUITS 

Fruits are necessary and should be given every day if possible. 

/ 

I 

BAKED APPLES 

Wipe and core apples. Put in a shallow dish with one tablespoon 
water to each apple; more may be added during cooking if necessary; 
put into the center of each apple two teaspoons sugar. Bake in a hot 
oven twenty to thirty minutes, or until soft; baste with the syrup every 
ten minutes. A little nutmeg may be added to the sugar, and a few 
drops of lemon juice to each apple. Care must be taken that apples 
do not lose their shape and break. 

STEWED APPLE SAUCE 

Wash, pare, core and slice one apple; put in saucepan and add 
one teaspoon sugar and enough boiling water to partly cover. Cover 
and cook slowly without stirring until transparent and tender. Appe- 
tizing to serve with any breakfast food. 

Pears and peaches may be cooked in the same way. 

APRICOT AND PRUNE JUICE 

cup prunes. 1 cup cold water. 

% cup dried apricots. Sugar to taste. 

Wash fruit carefully; soak over night and cook slowly for two 
hours. If cooked properly the fruit will need very little sugar, as the 
sugar in the fruit is developed by this method of cooking. 














30 


Kiddy Kookery 


STEWED FIGS 

V 2 pound figs. 1 cup cold water. 

% cup white sugar. Juice V 2 lemon. 

Wash figs. Dissolve sugar in the water; add figs and bring slowly 
to boiling point. Stew two and one-half hours; when tender, add 
lemon juice. 

Note —Cut figs in small pieces; cook very slowly so as not to add 
more water. 

SERVING ORANGES 

Cut a slice from the top of an orange and remove the pulp with 
a spoon; fill with a gelatine jelly; set on ice; when firm cut in 
quarters. 

ORANGE BASKET 

Cut two pieces from an orange, leaving a strip in the center for 
a handle; take out pulp; fill the basket with jelly made from pulp. 

ORANGE JELLY 

V 2 cup orange juice. 2 tablespoons boiling water. 

2 teaspoons lemon juice. 1 tablespoon cold water. 

3 tablespoons sugar. IV 2 teaspoon gelatine. 

Soak the gelatine in cold water; add the boiling water, sugar, 
lemon and orange juice. Strain. 

BAKED PEARS 

8 pears. 2 tablespoons butter. 

V 2 cup brown, sugar. 

Cut pears lengthwise, remove core and sprinkle one-half table¬ 
spoon brown sugar and dot of butter on each half. Bake until tender 
and browned. 

STEAMED RHUBARB 

1 cup rhubarb. % to V 2 cup sugar. 

Wash rhubarb and cut it into inch pieces without removing the 
skin, as this gives a pretty pink color to the juice. Put it into a 
double boiler without water and steam one-half hour, or until soft. 
Do not stir, as it breaks the pieces. Sweeten to taste at once on taking 
from fire. If rhubarb cooks a minute too long—which means after 
it has gone to pieces—it will lose its delicious flavor. 

FRESH BANANAS 

Fresh bananas may be given as early as eighteen months if 
thoroughly mashed first. Do not give more than two teaspoonfuls 
at a time. 





Kiddy Kookery 


31 


CEREALS 


Cereals and bread should furnish one-third of the food required 
by the child. If children do not like cereals, it is usually because they 
have not been properly cooked and served. Cereals should be thor¬ 
oughly cooked. They need long, slow cooking. They may be cooked 
in a large enough quantity to last three days, if kept in a cool place 
and heated as needed. They are much improved by the addition of 
fruits, such as dates, prunes or crushed bananas. Mixed cereals offer 
a great variety of flavors. Two or three kinds may be cooked together. 

Uncooked or prepared cereals may be given occasionally, if cost 
can be disregarded. It should also be remembered that it takes two or 
three times as much of these cereals by volume to supply the same 
amount of food as cooked cereal. They should always be freshened in 
the oven before serving, however. 

Dried fruits, like figs, dates, and raisins, may be cooked with the 
cereal to sweeten it and to give flavor. 




METHODS OF PREPARATION 

One teaspoon salt to 1 quart water for all cereals. 

Four parts water to one part fine cereal. Make thin paste out of 
part of water as cold water to prevent lumping. 

Two to itwo and one-half parts water for one part cereal for 
coarse cereals. 

Steamed rice, one part rice to three or five parts water. 

Boiled rice, one part rice to eight or sixteen parts water. 

1. Put required amount of water and salt in the top of the 
double boiler and heat directly over the flame to the boiling point. 
Drop in the cereal so slowly that the water keeps bubbling violently. 
Stir constantly. Cook directly over the flame for five minutes. Com¬ 
plete cooking in the double boiler for 30 minutes to one hour—more 
if flavor of long cooked cereal is preferred. 

2. Mix equal amount of water and cereal, though finely divided 
cereals require more water. Add to the boiling salted water. Cook 
directly over the flame for five minutes. Complete cooking in a double 
boiler, over an asbestos pad, or directly over a slow wood fire. Cook 
for 30 minutes without double boiler or from one to two hours if 
double boiler is used. 





32 


Kiddy Kookery 


3. (This method is especially good for whole grain wheat and 
oat cereals). Soak one cup of cereal in four cups of cold water over 
night in single boiler. The next morning bring to a boil directly over 
the fire. Stir well, cover and cook slowly for 30 minutes over an as¬ 
bestos mat, or one hour in double boiler. 

BRAN MASH 
(For Constipation) 

1 cup bran. 1 tablespoon Agar-agar. 

1 pint water. Mi teaspoon salt. 

Put the ingredients in a sauce pan and heat slowly to the boiling 
point. Simmer for ten minutes or until the Agar-agar is dissolved. 
Pour into a loaf pan and allow to solidify at room temperature. 
Serve sliced with sugar and cream for cases of constipation. A thin 
slice added to a cooked cereal is often more appetizing. 

BARLEY GRUEL (WITH BROTH) 

2 cups beef broth. 2 tablespoons cold water. 

2 tablespoons barley flour. 1 teaspoon salt. 

Mix barley flour and salt with the cold water to form a smooth 
paste. Add gradually to the boiling stock and boil one-half hour. 
Strain and serve very hot. 


BARLEY JELLY 

1 tablespoon barley flour. 1 cup boiling water. 

2 tablespoons cold water. Salt. 

Blend carefully the barley flour and the cold water; add gradually 
to the boiling water and cook twenty minutes. Add salt to taste, 
reheat to boiling point, strain and serve or bottle for keeping. 


CEREAL GRUELS 

1 tablespoon barley flour, % teaspoon salt, Mi cup boiling water, 
Mi cup scalded milk. 

1 tablespoon rice flour, Mi teaspoon salt, Mi cup boiling water, 
Mi cup scalded milk. 

1 tablespoon farina, Mi teaspoon salt, Mi cup boiling water, 
Mi cup scalded milk. 

1 tablespoon oat flour, Mi teaspoon salt, Mi cup boiling water, 
Mi cup scalded milk. 



Kiddy Kookery 


33 


2 tablespoons cracker crumbs, Vi teaspoon salt, % cup boiling 
water, V 2 cup scalded milk. 

In the top of the double boiler mix the desired flour with enough 
cold water to form a paste. Add the boiling water, boil for two or 
three minutes over the fire, then set over the lower part of the double 
boiler and cook for fifteen or twenty minutes, stirring frequently. Add 
the salt and scalded milk and serve in a hot cup or bowl. The cracker 
gruel does not need to be mixed with the cold water nor cooked over 
the hot water, as it is sufficiently cooked by the two or three minutes’ 
boiling. 

CORNMEAL MUSH 

1 cup cornmeal. 1 teaspoon salt. 

5 cups water. 

Use any of the above methods of preparation. 

FARINA 

% cups farina. 1 teaspoon salt. 

4 cups water. 

Use any of the above methods of preparation. 

OATMEAL 

1 cup oatmeal (coarse). 1 teaspoon salt. 

4 cups water. 

Use any of the above methods of preparation. 

RICE (BOILED) 

1 cup rice. 2 teaspoons salt. 

8 cups water (boiling). 

Pick over the rice. Wash until the water is clear. Drop into the 
boiling salted water which is kept bubbling violently. Boil thirty 
minutes or until soft. All the water should have disappeared. If any 
is left, drain and use for a soup. Pour over the rice one quart hot 
water. Return to kettle and place uncovered on back of stove to dry 
off. Kernels should be distinct. When stirring use a fork to prevent 
breaking kernels. 












34 


Kiddy Kookery 


RICE (STEAMED) 

1 cup rice. 1 teaspoon salt. 

3 cups water or milk. 

Pick over the rice. Wash until the water is clear. Put salt and 
water or milk on top of the double boiler and place on stove. Add 
rice, stirring with fork. Cook five minutes, cover, place over under 
part of double boiler and steam for 45 minutes or until kernels are 
soft. Uncover so steam may escape. 

ROLLED OATS 

1 cup rolled oats. 1 teaspoon salt. 

3 cups water. 

Use any of the above methods of preparation. 

CREAM OF WHEAT 

1 cup Cream of Wheat. 1% teaspoons salt. 

5 cups of water. 

Use any of the above methods of preparation. 


CRACKED WHEAT 

Use four parts of boiling water to one part cracked wheat. Cook 
in double boiler from one-half to one hour. Salt to taste. Serve with 
cream and sugar. 

CARNATION MUSH 

3 cups water. y 2 teaspoon salt. 

1 cup Carnation mush. 

Cook in a double boiler for about an hour. 



Kiddy Kookery 


35 


BREAD 


There should be plenty of bread and cereals, particularly oat¬ 
meal and whole wheat breads, which should be used freely. They 
are better for growing children than white bread. Day old bread is 
better than fresh bread—never give children bread which is under 
24 hours old. 




BRAN MUFFINS 

Yz cup sugar. 1 cup toasted bran. 

2 tablespoons shortening. Yz teaspoon soda. 

1 or 2 eggs. V 2 teaspoon salt. 

1 cup sour milk. lYz cups flour. 

Mix and sift dry ingredients; melt fat, separate yolks and whites 
of eggs; add liquid to dry ingredients slowly. Beat. Add beaten 
yolks, fold in whites beaten stiffly. Fill pans two-thirds full. Bake 
25 minutes in moderate oven. 


DATE MUFFINS 


Y 3 cup shortening. 

% cup sugar. 

2 eggs. 

Yz cup dates, chopped. 

Mix like cake and bake in muffin pans about 25 minutes 


% cup milk. 

3 level teaspoons baking powder. 
Little salt and nutmeg. 


GRAHAM NUT MUFFINS 


2 teaspoons baking powder. 
2 tablespoons butter. 

1 cup nuts, chopped fine. 

2 cups sour milk. 


1 cup graham flour. 

1 teaspoon salt. 

1 teaspoon soda. 

1 cup brown sugar. 

2 cups wheat flour. 

Mix dry ingredients, add melted butter, nuts and sugar. Beat in 
he lYz cups of the sour milk and dissolve the soda in the other half 
:up and add last. Grease and flour pans. Bake in a moderate oven 
ifteen to twenty minutes. 









36 


Kiddy Kookery 


OATMEAL MUFFINS 

1 cup milk. % cup rolled oats (grind). 

1 egg. % teaspoon salt. 

1 tablespoon sugar. IV 2 cups flour. 

3 teaspoons baking powder. 2 tablespoons melted fat. 

Scald milk, pour over rolled oats, cool and add well beaten egg. 
Add salt, flour, sugar and baking powder sifted together, and lastly 
melted fat. Beat well, place in muffin tins and bake in moderate oven. 


ROMAN MEAL BREAD 


IV 2 cups white flour. 

V 2 cup roman meal. 

V 2 cup bran. 

1 cup chopped raisins. 

IV 2 cups sugar. 

Mix together and bake in loaf 


IV 2 cups sour milk. 

1 teaspoon soda. 

1 teaspoon baking powder. 
1 teaspoon salt. 

about % of an hour. 


DATE BREAD 


2 cups unsifted graham flour. 

1 cup white flour. 

% cup molasses. 

1% cups sour milk. 

Mix well and bake like bread. 


1 teaspoon soda. 

1 teaspoon salt. 

V 2 cup chopped dates. 


PEANUT BREAD 


1 cup salted peanuts, shelled 
and ground. 

1 cup sugar. 

IV 2 cups milk. 

Sift baking powder with flour, 
moderate oven about 45 minutes, 
sandwiches. 


4 teaspoons baking powder. 

4 cups of flour. 

1 teaspoon salt. 

1 egg. 

mix in other ingredients. Bake in 
Slice when day old. Is good for 


GRAPE-NUT BREAD 


IV 2 cups grape nuts. 2 cups milk. 

1 cup sugar. % cup raisins. 

Mix and let stand fifteen minutes. 

1 egg. 3 V 2 cups flour. 

V 2 teaspoon salt. 4 teaspoons baking powder. 

Sift flour with baking powder and add to first mixture, and let 
stand one and a half hours before baking in a moderate oven. If 
sour milk is used add two teaspoons of soda in place of the baking 
powder. This recipe will make two medium sized loaves. Do not 
serve until day after baking. 






Kiddy Kookery 


37 


EGGS 


COOKED EGG 

Have ready a sauce pan containing 1 pint of boiling water for 
one egg and an additional cup of water for each additional egg. Care¬ 
fully drop the eggs in with a spoon. Remove pan from fire. Let 
stand from six to eight minutes for soft cooked eggs. For hard 
cooked eggs, place in hot water in double boiler and allow to cook for 
40 minutes. 

Another method to “soft cook” is to place eggs on stove in cold 
water and allow water to heat gradually until the boiling point is 
reached. Remove from stove, allow to stand in water one minute. 




EGGS IN THE NEST 

Cut a round slice of bread, toast it thoroughly; beat the white 
of one egg until it is very stiff; spread this egg white over the toast; 
make a depression in the center of it and drop whole yoke into it. 
Bake in a very slow oven until the egg is firm. 

GOLDEN ROD EGGS 

Boil eggs until firm. Mince the whites very finely. Add to white 
sauce, season with salt and pepper, and pour over hot toast. Press 
the yolks through fine wire seive and sprinkle on top. 

SCRAMBLED EGGS 

Beat eggs thoroughly with a fork or dover beater, season and add 
a little milk. Melt a little butter in the top of the double boiler, pour 
in eggs, and stir occasionally until firm. 


STEAMED OMELET 

Beat one egg very stiff, without separating white and yolk. 'Add 
four tablespoons of thin cream and a little salt and pepper. Place in 
small buttered pan and place this in stew pan of boiling water. Cover 
the stew pan so that very little steam escapes and allow to cook just 
ten minutes. 





38 


Kiddy Kookery 


CODDLED EGGS 

Place egg in pan of boiling water and remove pan from fire at 
once; cover, and allow the egg to cook about seven or eight minutes. 
The white should be soft and of jelly-like consistence, which makes 
it quite readily digestible. 

POACHED EGGS ON TOAST 

Open eggs into saucer. Drop easily into freshly boiled water and 
cook below boiling point. Cook until white film forms over yolk of 
egg. Remove from water and serve on toast. Add seasoning and tiny 
piece of butter. If a poacher is available it will aid greatly in making 
the eggs more appetizing in appearance. 

PLAIN OMELET 

2 eggs. 2 tablespoons hot water. 

% teaspoon salt. % tablespoon butter. 

Pepper. % cup white sauce. 

Separate yolks from whites. To yolks, add salt, pepper and hot 
water and beat until lemon colored. Beat whites stiff, cutting and 
folding into first mixture until they have taken up mixture. Heat in 
buttered pan. Turn in mixture, spread evenly, place on range where 
it will cook slowly. When well puffed and delicately browned under¬ 
neath, place pan on center of grate of oven to finish cooking on top. 
The omelet is cooked if it is firm to touch when pressed with finger. 
Fold and turn out on hot platter and pour white sauce around. 

Jelly may be spread on top in place of using white sauce. In 
case jelly is desired omit the pepper and one-half the salt and add one 
tablespoon sugar. 


CREAMY OMELETTE 

Make a white sauce using: 

2 tablespoons butter. 1 cup milk. 

2 tablespoons flour. 

Separate three eggs. Beat whites until stiff and yolks until 
creamy. Fold yolks into the white sauce and then the whites. Add 
% teaspoon salt and a little pepper. Place in a buttered baking dish 
and bake until firm. 

EGG NOG 

Beat yolk of egg thick, add 1 teaspoon sugar and 1 cup milk. 
Add well-beaten white of egg and season with vanilla. 



Kiddy Kookery 


39 


SOUPS 


BEEF BROTH 

2 lb. shin of beef. 1 teaspoon salt. 

1 quart cold water. 1 diced carrot. 

1 small onion. 1 small turnip. 

Wipe the meat and cut the lean part in small pieces. If brown 
stock is desired, put the lean meat in a hot frying pan in marrow from 
the bone and brown well. Put bone, browned meat, water and salt 
into a soup kettle and heat slowly for one and one-half hours. Remove 
scum as it rises. Add vegetables, any seasonings desired, and cook for 
one-half hour. Strain and cool. When cold remove the fat. This 
may be kept in a cool place and used as desired for broth or as a stock 
for vegetable soups. A white soup stock may be made by using 
knuckle of veal. 

CHICKEN BROTH 

Boil a large hen in salted water with onion, celery and parsley. 
Cook rice separately and when done add to the broth that has been 
cooled, fat removed, reheated and strained. 

BEAN SOUP 

1 quart water. 1 cup tomatoes. 

1 slice onion. Salt. 

2 cups cold baked or boiled beans. 

Put beans, water and onion in a kettle and simmer twenty min¬ 
utes. Rub through sieve. Add strained tomatoes, seasoning and reheat. 

MUTTON BROTH 

Wash two pounds neck of mutton, cut off fat and cut into squares. 
Put meat in sauce pan with 3 pints of water. Cook slowly for 
several hours. 








40 


Kiddy Kookery 


CLAM CHOWDER 

Boil 2 medium potatoes. Cut in cubes with one onion, salt to 
taste. Cook one pint of minced clams in clam nectar. Add 1 pint 
milk and 1 tablespoon of flour blended in water. Drain water from 
potatoes and onions and add to clams. Serve with bits of crisp bacon 
on top. 

OYSTER SOUP 

1 quart oysters. 4 tablespoons butter. 

1 quart milk. Salt. 

Wash and pick over oysters. Heat liquor to boiling point and 
strain. Add oysters to the milk and the liquor and cook until the 
oyster edges begin to curl. Add butter and salt. 

RICE TOMATO SOUP 

Put V 2 cup of rice into a saucepan with 2 quarts of vegetable 
stock and boil until rice is tender. Mix with a can of tomatoes strained 
and 1 ounce of butter. Serve it with sippets of toast. 

TOMATO SOUP 

2 cups strained tomatoes. Salt. 

1 cup meat stock. 

' Add stock to tomatoes and simmer for twenty minutes. Season 
and serve. 

VEGETABLE SOUP 

Sieve vegetables into clear meat broth. Either one at a time or 
two or three in the same soup. This may be thickened with bread 
crumbs. 

Several vegetables may be used together for a cream soup. 

Putting puffed rice on top of the plate of soup or toasted squares 
of bread makes soup more interesting and enticing for children. 

WHITE SAUCE 

(For Soups) 

1 tablespoon butter. 1 tablespoon flour. 

1 cup milk or vegetable juice. 





Kiddy Kookery 


41 


(For Scalloped Dishes) 

2 tablespoons butter. 2 tablespoons flour. 

1 cup milk. 

(For Croquettes) 

3 tablespoons butter. 3 tablespoons flour. 

1 cup milk. 

Cream fat and flour, cook over slow flame for five minutes, add 
liquid and cook until thick. 

CREAM OF CARROT SOUP 

1 pint carrots. Salt. 

1 quart white sauce. Seasonings. 

Wash and scrape the carrots. Cook in boiling salted water until 
tender. Push through a sieve. Add to the white sauce, season and 
reheat. 

CREAM OF CELERY SOUP 

3 cups of celery. Salt. 

1 quart white sauce. Seasoning. 

Cook celery in small amount of water ten minutes. Push through 
a sieve. Add to the white sauce, season and reheat. 

CREAM OF CLAM SOUP 

1 pint clams. Salt. 

1 quart white sauce. Seasonings. 

Clean and pick over clams. Add liquor to hard part of clams, 
finely chopped, and simmer twenty minutes. Add this and soft part 
of clams to the white sauce. Season and reheat. 

CREAM OF LETTUCE SOUP 

2 heads of lettuce. 2 tablespoons rice. 

2 cups of white sauce. Salt. 

Seasonings. 

Cook the rice until tender in one cup boiling water. Add it, the 
very finely chopped lettuce, and seasonings to the white sauce. Cook 
fifteen minutes in a double boiler. 







42 


Kiddy Kookery 


CREAM OF PEA SOUP 

1 can peas. Salt. 

1 quart white sauce. Seasonings. 

Drain liquor from peas. Push through a sieve and add to white 
sauce. Season and reheat. 

CREAM OF POTATO SOUP 

2 cups cooked potatoes. Salt. 

1 quart white sauce. Seasonings. 

Rub potatoes through a sieve and add to the white sauce. Add 
seasonings and reheat. 

CREAM SQUASH SOUP 

Press either baked or boiled squash through sieve and add to 
cream sauce. Season, salt and pepper. 

CREAM OF STRING BEAN SOUP 

2 cups string beans. Salt. 

1 pint white sauce. Seasonings. 

Cook beans until soft in boiling water to cover. Push through 
a sieve. Add liquor and pulp to white sauce. Season and reheat. 

CREAM OF SPINACH SOUP 

1 cup cooked spinach. Salt. 

1 quart white sauce. Seasonings. 

Rub spinach through a sieve and add to the white sauce. Add 
seasonings and reheat. 

CLAM NECTAR 

Heat clam nectar from fresh clams. Add pepper, salt and a little 
grated onion. 

CREAM OF BEET SOUP 

Cream of beet soup is very good and very pretty. 



Kiddy Kookery 


43 


VEGETABLES 

TO COOK VEGETABLES 

Cook mild vegetables in small amount of water and serve in juice. 

Cook extremely flavored vegetables, such as onions, turnips, cab¬ 
bage, kale, cauliflower and Brussells sprouts uncovered in boiling salted 
water, using 1 teaspoon of salt to 1 quart of water. 

Cook highly colored vegetables same, except beets, which may 
be covered during cooking. 

Cook rapidly until tender when pricked with a fork. 

This method prevents discoloration of colored vegetables and 
prevents strong flavor in others. 

Use any necessarily discarded juice in soups and gravies. 

Young vegetables cook more quickly than old vegetables. Young 
or green leafy vegetables cook in from 20 to 30 minutes. Root 

vegetables or older vegetables 30 minutes to 1 hour. 

Do not soak vegetables unless necessary to freshen before cook¬ 
ing. 

Cook greens in own juice, no water except what clings from 

washing. Turn greens often until enough juice is drawn out to 

cook well. 

For the retention of nutritive value cook root vegetables in 

jackets wherever possible. Scrape instead of peeling and if peeling 
is necessary, peel very thinly. 

Cook in large pieces even though it is to be cut afterwards. 

Avoid overcooking vegetables; use the uncooked vegetable when¬ 
ever possible. For infants under two years of age all vegetables 
should be rubbed through sieve. 

Corn on the cob may be given to children over three years of 
age providing each grain is cut by running a knife down the center of 
each row of grains. 











44 


Kiddy Kookery 


Every child should have one or two vegetables every day. If 
fresh vegetables cannot always be obtained a good brand of canned 
may be used with safety if well heated first. 

ASPARAGUS 

Wash and cut off lower part ,of stalks as far down as they will 
snap. Cook in boiling salted water until tender, leaving the tips out 
of water the first ten minutes. Drain and season with butter. Or 
cut in inch pieces, cooking ends first and adding the tips last five 
minutes. 

CREAMED ASPARAGUS 

4 cups cooked asparagus. 1 pint white sauce. 

LIMA BEANS 

Soak one cup lima beans over night. Drain and cook in small 
amount of boiling salted water until soft. Season with butter. 

STRING BEANS 

Remove strings and break in one inch pieces. Wash and cook 
in boiling salted water 45 minutes to one hour. Drain and season 
with butter. Meatbone, salt pork or bacon give good flavor to beans. 

CREAMED STRING BEANS 

4 cups string beans (cooked), 1 pint white sauce. 

BEETS 

Wash and cook in boiling water until tender. Drain, put in 
cold water and remove the skins. Quarter and season with butter. 

BRUSSELS SPROUTS 

Remove wilted leaves and soak in cold water fifteen minutes. 
Cook in boiling salted water until tender. Drain and season with 
butter. 



Kiddy Kookerv 


45 


BRUSSELS SPROUTS AND CELERY 

Cook 2 cups of celery cut in small pieces. Cook Brussels sprouts 
until tender and place layers of sprouts and celery and cream sauce 
and seasoning in well buttered baking dish. Sprinkle top with bread 
crumbs and bake about 25 to 30 minutes. 

SCALLOPED BRUSSELS SPROUTS 

Put 4 cups boiled Brussels sprouts in an oiled baking dish, 
sprinkle with salt, add 1 pint white sauce. Cover with buttered bread 
crumbs and bake until browned. 

CABBAGE 

Remove outside leaves, shred and cook in salted water for twenty 
minutes. Drain and season with butter. 

BAKED CABBAGE 

One-half head of cabbage, put through a grinder. Cook until 
tender in boiling water. Drain, make sauce of 3 tablespoons butter 
and 3 of flour, add one pint of milk and 1 teaspoon salt. Add to 
cabbage. Bake 20 minutes in moderate oven. 

SCALLOPED CABBAGE 

Put four cups boiled cabbage in an oiled baking dish. Add 1 
pint white sauce. Cover with buttered bread crumbs and bake until 
browned. 

CARROTS 

Wash and scrape carrots. Cook until tender in small amount of 
boiling salted water. Season with butter. Either dice or slice car¬ 
rots for older children, but press them through wire sieve for younger. 

CARROTS AND PEAS 

Cut carrots into dice, add salt, pepper, little sugar and lump of 
butter and some water. When half cooked add peas, then thicken 
with a little flour. Cook about % of an hour longer. 



46 


Kiddy Kookery 


CREAMED CARROTS 

4 cups boiled carrots, 1 pint white sauce. 

CAULIFLOWER 

Remove leaves, cut off stalk and soak thirty minutes in cold 
salted water (head down). Cook, head up, or broken in flowerets 
in boiling salted water until tender. Drain and butter. 

CREAMED CAULIFLOWER 

4 cups boiled cauliflower, 1 pint white sauce. Juice of one 
lemon may be added. 

CELERY 

Wash, scrape and cut stalks in one inch pieces. Cook until 
tender in boiling water. Drain and season with butter. 

BAKED CELERY 

Boil celery in salted water until tender. Add cream sauce. Place 
in baking dish, sprinkle with bread crumbs and brown in oven. 

BOILED LETTUCE 

Wash lettuce carefully and remove thick stalks. Cook in boiling 
salted water ten to fifteen minutes. Drain, chop lightly, or push 
through sieve for babies. Add butter or cream sauce. 

ONIONS 

Remove skins from onions while under cold water. Cover with 
boiling salted water and boil five minutes. Drain and again cover 
with boiling salted water. Cook until tender. Drain and season with 
butter. 

SCALLOPED ONIONS 

Cut 8 onions in quarter. Put in an oiled baking dish and add 
1 pint white sauce. Cover with buttered crumbs and bake until 
nicely browned. 



Kiddy Kookery 


47 


PEAS 

Cook shelled peas in small amount of boiling salted water until 
tender. Season with butter. 

CREAMED PEAS 

2 cups cooked peas, % pint white sauce. 

SPINACH 

Wash carefully in running water two or three times. The water 
that clings to the leaves is sufficient for cooking. Add salt and boil 
ten to twenty minutes. Season with butter and serve. A slice of 
bacon may be cooked with the spinach if desired. 

SPINACH RING 

Two full cups cleaned spinach boiled and mashed through a 
sieve, 2 egg yolks, % cup grated bread crumbs, butter ball, salt, 
pepper, chopped parsley. Add beaten whites. Bake in ring form 
that has been buttered and sprinkled with parsley, put in pan with 
boiling water and bake 30 minutes (moderate oven). Serve with 
poulette sauce of mushrooms or hard boiled eggs. 

SQUASH 

Wash squash, cut in pieces, remove seeds and stringy parts and 
pare. Cook in very small amount of boiling salted water or steam until 
tender. Mash and season with butter. 

BAKED SQUASH 

Prepare as above, cutting into 3-inch pieces, but do not pare. 
Bake in moderate oven until soft. 

BAKED TOMATOES 

Wipe and remove a half-inch slice from the stem end of the 
tomatoes. Make a small opening in the centre of each tomato and 
fill with meat, celery, onion or any left-over vegetable. Sprinkle with 
bread crumbs and bake until tender. 







Kiddy Kookery 


TOMATOES 

Wipe, skin and cut tomatoes in pieces. Cook slowly until tender. 
Season with butter and salt. 

SCALLOPED TOMATOES 

Put a layer of bread crumbs in the bottom of an oiled baking 
dish. Add a layer of cooked salted tomatoes. Repeat until- dish is 
full, having the crumbs on top. Bake until browned. 

STUFFED TOMATOES 

Six medium tomatoes. 1 tablespoon salt. 

1 cup soft bread crumbs. Little pepper. 

2 tablespoons melter butter. 

Wash tomatoes, cut thin slices from stem end of each, remove 
pulp and drain off the liquid. Mix the crumbs, butter and seasoning 
and add to pulp. Sprinkle inside of tomato with salt and pepper, 
and refill with the mixture. Place in a buttered pan, sprinkle with 
bread crumbs and bake twenty minutes in hot oven. Chopped meat 
may be added to the stuffing. 

TURNIPS 

Wash, pare and quarter turnips. Cook until soft in very small 
amount of boiling salted water. Drain and butter or mash and season. 

CREAMED TURNIPS 

Four cups cooked turnips, 1 pint white sauce. 


48 






Kiddy Kookery 


49 


POTATOES 

SCALLOPED POTATOES 

Slice potatoes thin. Put in dish in layers, and on each layer 
put pepper, salt and bits of butter. Beat 1 egg in a cup of milk. 
Pour over potatoes. Bake until soft. 

POTATOES BAKED IN THE HALF SHELL 

Cut off top of baked potato and scoop out inside. Mash and 
season well as for mashed potatoes and add the well-beaten white 
of egg. Fill the skins with the mixture, heaping it lightly on top; 
brush over with milk or slightly beaten white of egg and brown 
slightly. 

STUFFED POTATOES 

Bake potatoes in a hot oven. When done cut in two and remove 
soft part with spoon. Mash thoroughly, add salt, pepper, a little 
butter, and enough milk to moisten. Beat well, put back in shell and 
brown in oven. 

BAKED POTATOES 

Select smooth, uniform sized potatoes. Wash thoroughly, using 
a vegetable brush, and place in dripping pan. Bake in hot oven 40 
to 60 minutes or until soft; remove from oven and serve at once. 
If allowed to stand, unless the skin is ruptured for escape of steam, 
they become soggy. Properly baked potatoes are more easily digested 
than potatoes cooked in any other way. 

POTATO TIMBALE 

Grate four raw potatoes into a pint of milk. Beat two eggs 
separately, add yolks to the milk and potatoes, then stir in the whites. 
Season with salt and pepper. Butter timbale moulds, sprinkle with 
chopped parsley and fill with mixture. Put mould in hot water and 
steam 20 minutes. Serve with cream sauce. 





50 


Kiddy Kookery 


MEATS 


Milk, vegetables and cereals are more necessary than meat, and 
should be provided first. 

Meats should be used only once a day and not every day. Sub¬ 
stitute eggs, fish, liver, chicken, or sweetbreads. 

Cuts of meat such as neck, flank, rump, and chuck are cheap and 
have as much food value as other cuts of meat. Heart, liver, sweet¬ 
breads and kidney have exceptionally high food value. 

CHIPPED BEEF IN WHITE OR BROWN SAUCE 

Chipped dried beef very fine. If it is very dry or salty pour boiling 
water over it, let it stand five minutes and press it dry in a strainer. 
Prepare white sauce or brown sauce, omitting salt, and pour over 
beef. Stir well and serve. Half a pound of beef is sufficient for one 
cup brown or white sauce. 

DRIED BEEF WITH EGG 

One pound thinly shaved dried beef, 3 eggs, % cup milk or 
water, 1 tablespoon of butter. Tear beef into small pieces, pour 
boiling water over it, allowing it to remain a moment, then drain; 
place in sauce pan with luke warm water to simmer about 10 minutes. 
If the water has not evaporated pour most of it off, add milk and 
butter and eggs unbeaten. Stir back and forth as you would scramble 
eggs, season with salt and pepper and serve hot. 

CASSEROLE OF RICE AND MEAT 

Boil 1 cup rice until tender. Chop fine 3 cups of cold cooked 
meat, add a little chopped parsley, pinch of salt and pepper, 1 egg, 
1 saltspoon celery-salt and 2 tablespoons bread crumbs. Add suf¬ 
ficient soup stock to moisten well. Butter mold, line with rice V 2 
inch thick, put in meat, then cover with rice. Cover closely and 
steam for 45 minutes. Serve with brown gravy or tomato sauce. 

CHICKEN A LA KING 

Boil chicken until tender. When cool, cut in cubes. Melt two 
tablespoons butter, add two tablespoons flour and mix until smooth. 





Kiddy Kookery 


51 


Add gradually 1 cup liquid in which chicken has been cooked, 1 cup 
milk, a tablespoon of catsup, salt and pepper. Then add chicken, 
heat through and serve on toast. 


HAMBURG STEAK IN TOMATOES 

Scoop tomatoes. Fill with Hamburger steak, or better ground 
round steak, seasoned with salt, pepper and onion. Add 1 egg and 
a few bread crumbs. Fill tomatoes with meat, being careful not to 
pack meat too solidly. Cover with bread crumbs and bake for about 
half an hour. 


FLAME BROILED CHOPS 

Wipe chops, remove superfluous fat and place in a hot broiler 
oiled with mutton fat. Turn as soon as seared. Complete cooking 
for 12 to 15 minutes at a slightly lowered temperature. 


PAN BROILED CHOPS 

Same as above, but use a heavy skillet in place of a broiler. 

FLAME BROILED STEAK 

Wipe with a damp cloth and trim off superfluous fat. Oil the 
wire rack in the broiler with some of the fat and place meat on the 
rack. Turn as soon as seared on one side and continue turning 
every minute until the meat is well seared all over, then turn occa¬ 
sionally until cooked as thoroughly as desired. Steak cut one inch 
thick will take ten minutes if liked rare; 15 minutes if well done. 
Remove to hot platter, spread with butter and season with salt and 
pepper. 

PAN BROILED STEAD 

Prepare as above. Oil a heavy frying pan with some of the 
superfluous fat. When this is smoking hot put in the steak. Con¬ 
tinue as above. 

BROILED LIVER 

Cover liver with boiling salted water for five minutes to draw 
out the blood; drain. Sprinkle with salt. Place on an oiled wire 
broiler or in a heavy skillet and broil five minutes, turning often. 
Remove to hot platter, spread with butter and season. 




52 


Kiddy Kookery 


LIVER LOAF 

Put one-half pound of fresh calves’ liver through the meat 
grinder, using a knife. Add salt and mix with two tablespoons 
graham flour or one egg yolk. Put into a small pan or casserole 
containing a tablespoon of melted butter. Bake slowly for 30 to 
40 minutes. 

LIVER LOAF 

Parboil 2 pounds liver and then put through a food chopper. 
Place in a bowl, add 2 chopped onions and 1 cup fine bread crumbs. 
Season with salt, paprika and herbs. Mix thoroughly and pack in 
well greased mould (loaf shaped). Set in large pan containing warm 
water. Bake for 50 minutes in moderate oven. Serve hot with 
cold slaw. 


LIVER AND SPINACH 

Use one-half pound liver; scald, wipe dry, dredge in flour and 
broil in small amount of bacon fat. When tender remove from fire 
and put on hot bed of steamed spinach that has been seasoned with 
salt, pepper and lemon juice. Make thick milk gravy from pan in 
which liver was cooked and pour over liver and spinach. 

TO PREPARE SWEETBREADS 

(To Parboil) 

Remove from paper as soon as received from market, plunge 
into cold water and allow to stand one hour. Drain. Place im¬ 
mediately in boiling salted water to cover, allowing one-half table¬ 
spoon each of salt and vinegar to a pair of sweetbread. Simmer 
twenty minutes; again drain and plunge into cold water that they 
may keep white and firm. Free from membrane fat and veins, and 
serve as desired. 

Sweetbreads are always prepared in this way for subsequent 
cooking and are spoken of as parboiled. 

SWEETBREADS 

Parboil and stew in butter, put on dish with toast and aspara¬ 
gus tips. Cover with cream sauce, bread crumbs. Bake in oven. 




Kiddy Kookery 


53 


CREAMED SWEETBREADS 

V 2 tablespoon butter. % cup milk. 

V 2 tablespoon flour. % cup sweetbreads. 

Melt the butter, add flour and pour on gradually the scalded 
milk. Cook thoroughly and season. Add the parboiled sweetbreads 
cut in small pieces, reheat and serve on toast and garnish with parsley. 

Note—For scalloped sweetbreads put creamed sweetbreads in 
small baking dish, cover with cracker crumbs and dot with bits of 
butter; bake until crumbs are a golden brown. 


BEEF TONGUE 

» 

Boil pickled tongue until tender, skin and slice. 

For sauce: 2 tablespoons butter, 2 tablespoons flour. Brown 
together slightly, add broth of tongue, few slices of lemon, salt and 
pepper. Put in tongue and simmer 1 hour. 


BRAIN TIMBALE 

Soak and skin one pound of brains. Mash through colander 
uncooked. Soak two slices of bread in milk, add salt and pepper 
then mix with brains. Add yolks of two eggs and fold in stiffly 
beaten whites. Bake in buttered timbale moulds for about 25 minutes. 
Serve with cream sauce to which one hard boiled egg, minced, has 
been added. 


MEAT BALLS 

One pound of ground round steak seasoned with salt and pepper. 
Beat with fork until quite light. Form lightly into balls, do not press 
together to make a solid mass but leave as - flaky as possible. Place 
balls in the broiler and cook until done. 

MEAT BALLS WITH RICE 

To a pound and a half of round steam add a chopped onion, a 
little parsley, two slices of soaked bread. Salt and pepper to taste. 
Mix with % cup of uncooked rice and form into balls. To one-half 
a can of tomatoes add a slice of onion, salt, pepper and parsley, and 
bring to a boil. Put in the meat balls, cover and allow to simmer 
for 40 minutes. These meat balls with rice peeping out look and 
taste delicious. 





54 


Kiddy Kookery 


FISH 

Fish is an excellent food and should be used more than it gen¬ 
erally is. It is easily digested and should substitute eggs and meat at 
least once a week. Give shell fish only when in season. Fish must 
be cooked carefully as under done fish is unpalatable as well as 
unwholesome, while too much cooking destroys the flavor. 

OYSTERS ON TOAST 

Parboil only until plump and edges slightly curled 1 pint oysters 
in their own liquor. Put in pan, 1 tablespoon butter, add 1 table¬ 
spoon flour, 1 cup milk, a little salt and pepper. Stir over fire a 
few minutes and add oysters and liquor. Pour over toast and serve hot. 

BAKED SALMON WITH TOMATO SAUCE 

Put small trout in a flat roasting pan. Rub all over with lemon 
juice. Season with salt and pepper. Sprinkle cracker meal over 
top and put on bits of butter. Pour over one cup of tomatoes and 
a half cup of water. Bake 20 minutes, basting frequently. Put a 
little catsup in gravy. 

SALMON LOAF 

To 1 pint of cooked salmon add 3 beaten eggs, a tablespoon 
of butter and some cracker crumbs; make into a loaf and steam 1 
hour. Cook peas in cream and pour over loaf to serve. A little 
parsley adds to the flavor if desired. 

SALMON ROLL 

1 pint boiled fresh salmon. 1 raw egg. 

1 cup bread crumbs. Piece of butter, melted. 

1 hard cooked egg, minced fine. Salt and pepper. 

Mix this and form loaf. Bake in buttered dish until brown and 
serve with cream white sauce. 






Kiddy Kookery 


55 


HALIBUT TIMBALES WITH PEAS 

Chop one pound of halibut very fine, add beaten yolk of an 
egg, 114 teaspoon salt, pepper. Blend one teaspoon cornstarch with 
a little cold milk and add % cup of scalded milk. Mix with fish 
and fold in beaten egg white. Fill bottom of buttered timbale 
moulds with cooked peas and fill % full with fish mixture. Set in 
pan of water, place in oven and bake twenty minutes. Turn from 
moulds and surround with creamed peas. 

CREAMED HALIBUT 

Boil one pound of halibut. Remove bones and cut into small 
pieces when cold. Mix with salt, pepper and one hard boiled egg, 
minced fine. Place in a buttered casserole and pour over it enough 
white sauce to cover. Spread with buttered bread crumbs and brown 
in oven. 

MOULDED FISH 

Remove skin and bones from a thick piece of halibut and put 
through a food grinder, about IV 3 cups. Press with spoon, gradually 
adding whites of two eggs. Add 1*4 cups milk, salt and pepper to 
taste. Turn into a buttered mould, cover with buttered paper, set 
in pan of water and bake until fish is firm. Turn in serving dish 
and surround with Normandy sauce. 

NORMANDY SAUCE 

Cook skin and bones of fish with three slices carrot, slice onion, 
sprig of parsley, bit of bay leaf and two cups of cold water. Cook 
30 minutes and strain, there should be one cup. Melt 2 tablespoons 
butter, add three tablespoons flour, fish stock, V 3 cup milk, and 
yolks of two eggs. Add salt and pepper. 

LEFTOVER FISH 

Flake either halibut or salmon in large pieces, place in baking 
dish, layer of fish and cooked macaroni alternately. Pour over this 
a well seasoned tomato sauce, bake fifteen to twenty minutes. 

FISH SOUFFLE 

Make a cream sauce of two tablespoons of butter, two table¬ 
spoons flour and one cup of milk. Add yolks of two eggs, beaten, 
salt, pepper and a pound of fish cooked and flaked. Fold in the 
whites of two eggs beaten stiff. Put in buttered casserole and bake 
30 to 40 minutes. 










56 


Kiddy Kookery 



BAKED RICE 


Boil rice and when done make a sauce of 1 large tablespoon but¬ 
ter and 2 tablespoons canned tomatoes. Pour over rice and put in 
baking dish. Put the pieces of butter on top and bake until brown. 


CASSEROLE OF RICE AND SALMON 

Line bottom and sides of a buttered mold with cold boiled rice 
one-half inch thick. Fill the cavity with creamed salmon and cover 
with rice. Steam 45 minutes. Turn out on a hot platter. Pour 
over it either white sauce or tartar sauce. Serve hot. 


ONION SOUFFLE 


IV 2 cups onion pulp. 2 tablespoons parsley. 

V 2 cup medium white sauce. V 2 cup bread crumbs. 

3 eggs. 1 teaspoon salt. 

Pepper. 

Cook the onion in boiling salted water until soft, drain and force 
through sieve. Add white sauce, parsley and bread crumbs. Beat 
yolks of eggs until cream colored and add to first mixture. Fold in 
beaten egg whites. Bake in moderate oven until firm. Serve with 
beef. 

TOMATO CREAM TOAST 


IV 2 cups strained tomatoes. 

V'l cup scalded cream. 

3 /4 teaspoon soda. 

Melt butter, add flour and 
cream and cook until it thickens. 


3 tablespoons butter. 

V 2 teaspoon salt. 

5 slices toast. 

salt, then tomato and soda. Add 
Serve on toast. 


SPAGHETTI WITH TOMATOES 

Boil spaghetti in salted water for thirty minutes. Drain water 
off and add canned tomato soup and heat to the boiling point. Serve 
hot. 






Kiddy Kookery 


57 


TOMATO NEST 

4 whole tomatoes. 4 eggs. 4 islices bacon. 

Skin and scoup out tomatoes. Break an egg in each tomato and 
lay slice of bacon on top. Place on slice of buttered toast in a 
buttered pan and bake about fifteen minutes in a moderate oven. 

RICE OMELET WITH PEAS 

2 eggs. 1 tablespoon fat. 

1 cup cooked rice. 1 cup peas. 

Heat peas and season with salt, pepper and a teaspoon of sugar. 

Separate eggs and beat well. Add half a teaspoon of salt to egg 
yolks and mix with rice, then fold in whites. 

Melt fat in hot omelet pan, add mixture and cook in moderate 
oven until firm. Fold in the middle and serve with hot peas. 


SWISS EGGS 

3 eggs. Vs small onion. 

% cup tomato soup. Salt and pepper. 

Heat tomatoes in frying pan with seasoning. Beat eggs sepa¬ 
rately and fold into tomatoes. Bake in moderate oven until firm. 

This will serve two or three people. 

SPANISH RICE 

Boil rice until nearly done. Place in buttered casserole, pour 
over enough tomato soup to cover, and bake for about fifteen minutes. 

CARROT TIMBALES 

Wash and scrape carrots. Cut in thin slices lengthwise. Use 
about four large carrots. Cook in either water or stock until tender, 
then drain and press through sieve. Add two whole eggs slightly 
beaten, salt and pepper. Fill buttered timbale moulds % full, place 
in pan of water and bake fifteen minutes. 








58 


Kiddy Kookery 


SALADS 

ASPARAGUS SALAD 

Arrange cooked asparagus on finely shredded lettuce leaves. 
Chop finely one hard cooked egg and one tablespoon parsley. Serve 
with French dressing. 

CABBAGE SALAD 

Chop cabbage very fine. Add a little bit of onion. Mix well 
with mayonnaise and arrange on lettuce. 

COTTAGE CHEESE SALAD 

Make cheese into balls. Roll one in chopped parsley, one in 
paprika. Serve on lettuce leaves. 

EGG SALAD 

Cook egg until it is hard; break it open and leave yolk whole; 
arrange lettuce leaves on a plate, put whole yolk in center and around 
it place the white, put through sieve. Cover with a French dressing. 

FRUIT SALAD 

Cut in very small pieces 1 can of sliced pineapple, 1 pint of 
canned peaches, 2 oranges. Mix fruit juices and put 1 cup of juice 
on stove to heat. Mix with two tablespoons of flour and two of 
sugar. Add juice of half a lemon and enough water to moisten well. 
Add to fruit juices and stir until thick. When cool add 1 tablespoon 
whipped cream. Mix well and pour over fruit. 

LONDON SALAD 

One cup chopped prunes or Sultana raisins. 1 cup marshmallows. 
Mix together and serve with French dressing or whipped cream. 







Kiddy Kookery 


59 


RAISIN SALAD 

1 cup chopped raisins. 1 cup chopped peanuts. 

1 cup chopped celery. 

Mix with mayonnaise and let stand before serving. 


RAW VEGETABLE SALAD 

1 cup raw carrots. cup raw beets or raw apples. 

*/4 cup raw peanuts or 1 tea- Salad dressing to moisten, 

spoonful peanut butter. 

The above are finely ground or chopped, all the juice being re¬ 
tained, and the whole moistened with a cooked or mayonnaise dress¬ 
ing. For younger children the peanut butter is preferable. Celery 
and onions may be added for older children and adults. 


CELERY ROOT SALAD 

Pare celery roots and boil in salt water until tender. When cold 
cut in squares and arrange on lettuce leaf. Add a little dressing and 
garnish with minced parsley and boiled egg. 


RICE SALAD 

To a bowl of cold boiled rice add a little minced celery and 
cold cooked beets. The juice from the beets will color -the rice a 
delicate pink color. Mix well with salad dressing. 

GOOD SALAD DRESSING FOR CHILDREN 

Make a white sauce of one cup of milk, two tablespoons butter 
and three tablespoons of flour. While still hot add one beaten egg, 
V 2 teaspoon mustard, pinch of salt, little paprika and % cup of vinegar 
or more if you desire it more sour. Place in double boiler and cook 
about ten minutes. 








60 


Kiddy Kookery 


SANDWICHES 


Children enjoy sandwiches. Whole wheat bread 
for them. Day old white bread may be used. 

BACON TOAST 

Crisp bacon between pieces of toast. 

CELERY 

Celery should be ground or chopped very fine. 

EGG SALAD 

Mince very fine hard cooked eggs. Season with salt and moisten 
with mayonnaise. Spread on bread. A leaf of lettuce improves 
these sandwiches. 

HOT HASH 

These can be made of soup meat ground, seasoned slightly with 
salt and pepper, and a little onion, moistened with gravy and served 
between pieces of toast or bread. 

LETTUCE 

Plain lettuce sandwiches are good. Either with mayonnaise or 
without. 

LIVER PASTE 

Grind well-cooked chicken livers. Add minced hard cooked egg 
and moisten with a little mayonnaise. Spread on bread for sand¬ 
wiches. 

RAISIN PASTE FOR SANDWICHES 

2 cups raisins. 1 cup nuts or % cup peanut 

2 tablespoons lemon juice. butter. 

IV 2 cups orange juice. 

Wash raisins, dry well and grind. Mix together until smooth 
paste, press in jelly glass. Will keep a long time. 



is preferable 









Kiddy Kookery 


61 


TOASTED CHICKEN 

Place sliced chicken between buttered slices of bread. Toast 
in oven on both sides. 

FIG SANDWICH FILLING 

Chop fine one cupful of figs. Cook to a paste with half cup of 
hot water. Add a teaspoon of lemon juice and set away to cool. 
Spread on buttered bread and dust with finely chopped nuts. 

DATE SPREAD 

1 pound dates. 2 tablespoons peanut butter. 

6 tablespoons jelly. 

Grind dates, add peanut butter and jelly and mix well. 

COTTAGE CHEESE 

Spread cottage cheese on buttered bread and spread a little 
jelly thinly on top. This is a very good combination. 

CHICKEN AND NUTS 

Mince white meat of roast chicken very fine and add % cup of 
finely chopped nuts to IV 2 cups of chicken. Add salt and pepper to 
taste, moisten with broth and a few drops of lemon juice. 

SCRAPED MEAT 

Scrape raw beef, mix with salt and pepper. Spread between two 
slices of bread and toast quickly in the oven on both sides. 

PEANUT BUTTER 

Mix peanut butter with a little thin cream and spread. 




62 


Kiddy Kookery 


DESSERTS 


APPLE FLOAT 

Stew rich flavored apples until soft, press through sieve, add one 
cup sugar and let cool. Beat whites of 2 eggs to stiff froth. Add to 
apples and beat for 10 minutes or until like snow. Put in glass dish 
and pour custard made from yolks with 1 pint of milk and enough 
sugar to sweeten. Flavor with vanilla. Serve cold. 

APPLE GRAHAM DESSERT 

Crumb graham crackers. Place layer of cracker crumbs in bottom 
of bowl, then layer of apple sauce. Another layer of each. Let 
stand several hours. Serve with sauce or cream. 




BAVARIAN CREAM 


1 pint whipping cream. 2 tablespoons granulated 

1 can grated pineapple. gelatin 

V 2 cup sugar. % cup cold water. 

Soak gelatin in cold water. Add the lemon juice, hot pineapple 
and sugar. If gelatin is not dissolved heat in top of double boiler. 
Chill. When the mixture begins to thicken fold in the whipped 
cream. Mould and chill. 


PLAIN BREAD PUDDING 

1 cup dry bread. 1 egg. 

1 cup milk. 2 tablespoons sugar. 

1 tablespoon butter. % saltspoon salt. 

% cup seeded raisins. 

Scald milk and add butter. Beat the egg and add sugar and salt. 
Pour on gradually the scalding milk. Cut the bread into one-half 
inch cubes and add with the raisins. Pour into well buttered pudding 
dish, put bits of butter on top and bake in a moderate oven until 
the custard is set. Serve with hard sauce or cream and sugar. 

Note:—Do not serve raisins in bowel trouble. 






Kiddy Kookery 


63 


CHOCOLATE BREAD PUDDING 


V 2 cup bread crumbs. 

V 2 ounce Walter Baker’s un¬ 
sweetened chocolate. 

2 V 2 tablespoons sugar. 


1 egg. 

1 cup milk. 

Speck salt. 

X A teaspoon vanilla. 


Soak bread crumbs in milk. Melt chocolate over hot water and 
add to it the sugar and salt. To the chocolate mixture add the soaked 
crumbs, the beaten egg and vanilla. Put into buttered custard cups 
and bake in a moderate oven about twenty minutes, or until custard 
is set. Serve hot, plain or with hard sauce. 


BROWN BETTY 


3 cups chopped apples. 2 tablespoons butter. 

2 cups bread crumbs. X A teaspoon nutmeg. 

V 2 cup sugar. Juice and rind V 2 lemon. 

2 /4 teaspoon cinnamon. % cup water. 

Mix sugar and spices. Put one-half the crumbs in the bottom 
of a baking dish. Add one-half the apples, butter and seasonings. 
Repeat. Add water or omit if apples are very juicy. Bake until 
apples are tender. 

BROWN PUDDING 


1 egg well beaten. 

V 2 cup molasses. 

1 V 2 cups flour. 

% cup boiling water. 

Steam in pudding pan. 


2 cups sugar. 

2 tablespoons butter, melted. 

1 teaspoon soda in tablespoon 
hot water. 


BROWN SUGAR PUDDING 

IV 2 cups brown sugar. 1 cup water. 

2 tablespoons cornstarch. 

Place in double boiler and cook until thick. Pour into moulds 
and when cold serve with whipped cream with chopped dates in it. 


PLAIN JUNKET 

% junket tablet. 1 pint milk. 

Flavoring. 

Dissolve tablet and add milk. Heat until luke warm, 
moulds and let stand until firm. Keep on ice. 


Pour into 



64 


Kiddy Kookery 




CARAMEL JUNKET 

2 cups milk. Few grains salt. 

Vs cup sugar. 1 teaspoon vanilla. 

Vs cup boiling water. 1 tablet junket. 

Caramelize sugar, add boiling water and re-melt any hardened 
sugar. Cool and add lukewarm milk. Add powdered junket tablet, 
salt and vanilla. Turn into mould, let stand in a warm place until set 
then chill. Serve with whipped cream and chopped nuts gives more 
flavor. 

COCOA JUNKET 

1 tablespoon cocoa. 1 cup milk. 

2 teaspoons sugar. % junket tablet. 

2 tablespoons boiling water. 1 teaspoon cold water. 

3 drops vanilla. 

Rub cocoa, sugar and boiling water to a smooth paste and 
bring to a boiling point. Add gradually cool milk, and heat until 
lukewarm. Add vanilla and tablet dissolved in cold water. Place in 
moulds and keep in warm room until jellied. 


CHOCOLATE CREAM 

2 cups scalded milk. Vs cup cold milk. 

5 tablespoons corn starch. IV 2 square chocolate. 

V -2 cup sugar. 3 tablespoons hot water. 

3 egg whites. 

Mix all dry ingredients, dilute with cold milk and add to scalded 
milk. Cook in double boiler until thickened. Stir constantly. Add 
melted chocolate to which hot water has been added. Add stiffly 
beaten whites of eggs and vanilla. Mould and chill. 


CHOCOLATE SOUFFLE 


2 tablespoons butter. 

% cup milk. 

2 tablespoons hot water. 


2 tablespoons flour. 

IV 2 squares melted chocolate. 
Vs cup sugar. 


3 eggs. 1 teaspoon vanilla. 

Melt butter, add flour and milk and heat to boiling point. Add 
melted chocolate, water and sugar and stir until smooth. Add egg 
yolks beaten well, let cool, then fold in stiffly beaten whites. Add 
vanilla. Bake 25 minutes. 



Kiddy Kookery 


65 


CORNSTARCH PUDDING 

4 cups scalded milk. 3 egg whites. 

Vi cup com starch. *4 teaspoon salt. 

% cup sugar. % cup cold milk. 

1 teaspoon vanilla. 

Mix the dry ingredients, dilute with cold milk and add to 
scalded milk. Cook in double boiler until thickened. Stir con¬ 
stantly. Add stiffly beaten whites of eggs, mould and chill. 


DATE SPONGE 

Vs cup sugar. 1 tablespoon butter. 

Vs cup flour. 1 cup dates, chopped. 

Wi cups hot milk. 1 teaspoon vanilla. 

3 egg yolks. 3 egg whites. 

Mix flour and sugar. Add hot milk slowly, stirring constantly 
until smooth thick paste. Cook in double boiler ten minutes. Add 
beaten yolks, dates, vanilla; then fold in stiffly beaten whites. Pour 
in well buttered baking pan, set in pan of hot water and bake in 
moderate oven about 30 minutes. Serve hot with tart lemon sauce. 


LEMON SAUCE 

Mix 1 cup sugar with 2 tablespoons corn starch. Add gradually 
2 cups of hot water and cook ten minutes. Add juice and grated 
rind of one lemon and two tablespoons of butter. Serve hot. 


FRUIT WHIP 

(Two Servings) 

Any fruit, fresh, canned or dried (properly prepared), or jellies 
may be used. 

2 to 4 tablespoons fruit pulp. White 1 egg. 

Lemon juice. 

2 tablespoons powdered sugar (or to taste). 

Prepare the fruit pulp by scraping, grating or rubbing through 
a strainer. Beat the white of egg on platter until stiff. Add pulp, 
sugar and lemon juice to taste, and beat until very stiff. Heap in 
center of serving dish and pour soft custard around it. 

Note:—The apple is a favorite fruit for these whips. The juice 
of fresh fruits in season used with the raw white of egg makes an 
appetizing as well as a very nutritious lunch. 



66 


Kiddy Kookery 


GRAPE FLUFF 

% box shredded gelatin or 1 tablespoon granulated gelatin, 
cup cold water. Juice 1 lemon. 

% cup sugar. 1 cup Welch’s grape juice. 

Soften the gelatin in cold water and dissolve by standing the 
dish in hot water. Dissolve the sugar in the fruit juice, and strain 

the gelatin into it. Set in ice and water, and stir occasionally until 

the mixture begins to thicken, then add gradually the well-beaten 
whites of eggs, and beat until the whole is very light and stiff enough 
to hold its shape. Pile lightly in glass serving dish, or mould, and 
serve with whipped cream or soft custard. 

GELATIN PRUNE DESSERT 

V 2 pound prunes, ground. IV 2 cups sugar. 

Little water. 

Cook these together and cool. Dissolve 1 package of gelatin in 
V 2 cup cold water. Add 1 cup boiling water and V 2 cup sugar. 

For older children add 1 cup of ground walnuts. Mix the gelatin 

with prunes, mould and serve with custard. 

EMERGENCY DESSERT 

Use either Graham or oatmeal crackers. 2 crackers with marsh¬ 
mallow between. Put in hot oven. After they are in oven a few 
minutes push down top cracker and serve either hot or cold. 

LEMON SOUFFLE 

(Individual Rule.) 

Yolk 1 egg. % cup sugar. 

Juice *4 lemon. White 1 egg. 

Thoroughly beat yolk, add sugar slowly, beating constantly; add 
lemon juice. Fold in the white beaten until dry. Pour into buttered 
custard cups, set in pan of hot water and bake twenty minutes or until 
firm, testing by pressing with finger. Serve plain or with foamy sauce. 


s 



Kiddy Kookery 


67 


MILK RICE WITH FRUIT 

1 ounce rice. 1 tablespoon sugar. 

1 pint boiling milk. Jelly or fruit as desired. 

% orange. 2 egg whites. 

Vz teaspoon pulverized sugar. 

Wash the rice and pour it into 1 pint of boiling whole milk; 
cover and cook slowly in a double boiler until soft. Then add the 
orange and sugar and stir well. Place in a flat porcelain dish some 
stiff jelly, or, better, fresh fruit (pears, apples, oranges, or sliced 
pineapple). Pour the rice over the fruit, then the well-whipped 
whites of 2 eggs. Sprinkle it over with pulverized sugar and set it 
in a moderately hot oven until it is a delicate brown. 

PEACH MERINGUE 

1 cup yellow peaches. Bread crumbs. 

Sugar to taste. White of 1 egg. 

Yolk 1 egg. 1 tablespoon powdered sugar. 

Stew peaches in a very little water, sweeten to taste and stir in 
the well-beaten yolk. Butter a pudding dish and cover bottom with 
fine bread crumbs; put in the peaches and bake fifteen minutes. Cover 
with meringue made of white of egg and the powdered sugar, brown 
slightly in the oven. Serve cold. 

PINEAPPLE DESSERT 

Pour 1 can of shredded or diced pineapple over V 2 pound of 
marshmallows. Stand over night in a cool place. 

PRUNE PUDDING 

1 cup graham flour. 1 teaspoon allspice. 

V 2 cup molasses. 1 cup milk. 

1 teaspoon baking powder. 1 teaspoon soda. 

1 teaspoon cinnamon. Pinch of salt. 

1 teaspoon cloves. 

1 cup uncooked prunes cut in small pieces. 

Steam three hours in baking powder cans. Makes three cans. 






68 


Kiddy Kookery 


PRUNE WHIP 

Twenty prunes, boiled; when cold remove pits and chop very 
fine with a few blanched almonds. Beat three eggs to a froth and 
mix thoroughly with the prunes. Bake 20 minutes in a slow oven. 
Sweeten with a little sugar. 

SNOWS 

Whites of 3 eggs. Sugar. 

% cup fruit pulp. 

Beat the egg whites until stiff. Add the hot sweetened fruit 
pulp and continue beating until thoroughly mixed. Pile lightly on 
a dish and chill. Apple, peach, apricot or prune pulp make good 
snows. 

APPLE TAPIOCA 

Vi cup Minute tapioca. 1 pint boiling water. 

1 tablespoon sugar. 3 tart apples. 

Speck salt. Sugar, nutmeg. 

Mix tapioca, sugar and salt, pour on slowly the boiling water, 
and cook in double boiler fifteen minutes. Pour this on to the 
apples, which have been pared and cored and the holes filled with 
sugar and a little nutmeg. Cover the dish and bake one-half hour. 
Serve with cream and sugar. 

CHOCOLATE OR COCOA BLANC MANGE 

Vi cup Minute tapioca. Vi teaspoon salt. 

Vi cup sugar. Vi teaspoon vanilla. 

IV2 cups hot chocolate or cocoa. 

Mix tapioca, sugar and salt; pour on gradually the hot cocoa 
and cook in double boiler about twenty minutes. Remove from 
heat, add vanilla and pour into cold wet moulds. Serve cold, plain 
or with whipped cream or soft custard. 

DATE TAPIOCA 

1 Vst tablespoons Minute tapioca. 1 cup scalded milk. 

1 tablespoon sugar. 1 egg. 

V2 saltspoon salt. Vi cup chopped dates. 




Kiddy Kookery 


69 


Mix tapioca, sugar and salt; add gradually the hot milk and 
cook in double boiler fifteen minutes. Add the beaten egg yolk and 
cook three minutes longer. Stir in the dates. Make a meringue of 
the white of egg, heap it on top and brown delicately in the oven. 

Plain pure ice cream, such as milk sherbets and ices, may be 
given, beginning with very small amounts and increasing gradually 
to children after they are two years old. 


PINEAPPLE TAPIOCA 

% cup Minute tapioca. Speck salt. 

*4 cup sugar. IV 2 cups boiling water. 

1 cup canned grated pineapple. 

Mix tapioca, sugar and salt, pour on slowly the boiling water 
and cook in double boiler until clear, about fifteen minutes. Pour 
over the grated pineapple and decorate the top of the pudding with 
currant jelly. 

TAPIOCA CREAM 

IV 2 tablespoons Minute tapioca. 1 cup scalded milk. 

3 tablespoons sugar. 1 egg. 

% saltspoon salt. Flavoring. 

Scald milk in double boiler. Mix tapioca, sugar and salt; add 
slowly to the scalding milk, return to double boiler and cook fifteen 
minutes. Add the yolk and white of the egg, beaten separately. 
Remove from fire, and add any flavoring desired. Serve plain or with 
any fresh fruit in season. 


WHIPS 


V 3 pound prunes. 1 cup sugar. 

5 egg whites. V 2 tablespoon lemon juice. 

Wash prunes. Soak over night and cook until soft. Remove 
stones and rub through sieve. Add sugar and cook five minutes. 
Beat egg whites stiff, add cooled prune pulp and lemon. Pile lightly 
in a buttered baking dish and bake in a slow oven twenty minutes. 




70 


Kiddy Kookery 


GENERAL METHOD FOR CUSTARDS 

Scald the milk. While scalding, beat the egg. Add the sugar 
to it. Mix well. Add the scalded milk slowly, stirring all the time. 
Pour into a baking dish, put it into a pan of hot water, and bake 
until the custard is firm. Test by inserting point of knife in center. 
If knife blade is clean upon withdrawal the custard is thoroughly 
cooked. 


PLAIN CUSTARD 

V 2 cupful milk. 

1 yolk of egg, or from V 2 to 1 egg. 

1 tablespoon sugar. 

teaspoon vanilla, or grating of nutmeg. 

Cooked by general method given above. 

BAKED CUSTARD 

1 egg. 

IV 2 tablespoons sugar. 

% cup scalded milk. 

Nutmeg or cinnamon to flavor. 

Small pinch of salt. 

Beat the egg slightly, add the sugar and salt. Add hot milk 
gradually, and pour into small buttered moulds. Sprinkle with nut¬ 
meg, set in a pan of hot water, and bake in a slow oven until firm. 
Remove from mould for serving. 


CHOCOLATE CUSTARD 

V 2 cup milk. 1 tablespoon sugar. 

1 yolk of egg. 1 tablespoon scraped chocolate. 

Melt the chocolate over hot water. Dilute with scalded milk 
until the consistency to pour. Add the chocolate to the egg, and 
finish according to the general directions given above. 


PEACH CUSTARD 


1 quart canned peaches. 2 cups sweet milk. 

4 eggs well beaten. 1 cup flour. 

1 teaspoon baking powder. 1 cup sugar. 

1 tablespoon melted butter. Pinch of salt. 

Line baking dish with the peaches, and add the other ingredients 
to the juice, beat hard for four minutes and pour over peaches. Bake 
slowly until firm. 




Kiddy Kookery 


71 


ICE CREAMS AND SHERBETS 

If you wish to make ice cream and have no freezer, use a large 
baking powder can and a gallon crock. The can must be opened 
frequently and the mixture stirred. Take great care not to get salt 
in the mixture. 

VANILLA ICE CREAM 

14 cup cream. 14 teaspoon vanilla. 

2 tablespoons sugar. Speck salt. 

Mix all together and freeze as soon as sugar is dissolved. 

This serves one. Multiply recipe by number you desire to serve. 


JUNKET ICE CREAM 

14 junket tablet. 

2 teaspoons cold water. 
% teaspoons vanilla. 


14 cup cream. 

V 2 cup milk. 

2 V 2 tablespoons sugar. 

Heat milk until lukewarm, add sugar and vanilla, when sugar 
is dissolved add the tablet dissolved in cold water. Allow to stand 
until firm then beat thoroughly and turn into freezer. 

If a chocolate flavor is desired, cook 14 teaspoon of cocoa in three 
tablespoons of water for ten minutes. Add to mixture before letting 
it set. 

MALTED MILK ICE CREAM 

V 2 pound malted milk. 1 pint of cream. 

1 cup granulated sugar. 2 ounces of chocolate. 

1 quart water. 1 tablespoon vanilla. 

White of egg. 

Mix the malted milk powder, sugar and boiling water, stirring 
until smooth. Add cream and grated chocolate and cook until 
chocolate is melted. Add vanilla, cool and freeze. 

FROZEN CUSTARD 

1 cup hot milk. Vanilla. 

1 egg. Speck salt. 

2 tablespoons sugar. 

Beat egg, add sugar and salt and gradually the scalded milk. 
Cool, add flavoring and freeze. 

LEMON MILK SHERBET 

1 quart milk. Juice of 2 lemons. 

2 cups sugar. 1 teaspoon of lemon extract. 

To lemon juice add sugar, milk and extract. Freeze immediately 

in large freezer. 

ORANGE ICE 

Ms cup water. 1 tablespoon lemon juice. 

Juice of IV 2 oranges. 14 cup sugar. 

Mix and freeze. 



72 


Kiddy Kookery 


ONE EGG CAKE 


IV 2 cups flour. 

1 cup sugar. 

IV 2 teaspoons baking powder. 
% cup milk. 

Sift dry ingredients together, 
Stir in melted butter and vanilla. 


2 tablespoons melted butter 
1 egg. 

Vanilla. 


add egg and milk and mix well. 
Bake fifteen to twenty minutes. 


MOCK ANGEL FOOD 

V 2 cup milk. 3 level teaspoons baking 

1 cup Swans Down cake flour. powder. 

Pinch of salt. 2 egg whites beaten stiff. 

1 cup sugar. 

Heat milk to boiling point. Sift flour, salt, sugar several times 
and stir into hot milk. Add flavoring and fold in egg whites. Do 
not use greased pan. Bake 20 to 30 minutes. 


HOT WATER GINGERBREAD 

1 cup molasses. 1 teaspoon soda. 

2 1 /4 cups flour. V 2 teaspoon salt. 

IV 2 teaspoons ginger. 4 tablespoons melted butter. 

V 2 cup boiling water. 

Pour water over molasses and add dry ingredients, which have been 
sifted together. Beat for two or three minutes, put in buttered pan 
and bake in moderate oven for about thirty minutes. 


COLD WATER SPONGE CAKE 

2 eggs. 1% cups flour. 

1 cup sugar. 2 teaspoons baking powder. 

6 tablespoons cold water. 1 tablespoon lemon juice. 

Beat yolks and whites separately. To yolks add sugar and beat 
well. Add lemon juice and cold water, sift flour and baking powder 
three times, add gradually. Fold in well beaten whites. Bake in 
moderate oven. 






Kiddy Kookery 


73 


BEVERAGES 


COCOA 

2 tablespoons sugar. 2 cups milk. 

2 cups boiling water. 2 tablespoons cocoa. 

Scald the milk; mix % cup boiling water with the cocoa, sugar 
and salt. Mix it into a paste, then add rest of the water and boil 20 
minutes. Add the hot milk and cook one hour in double boiler. 
A little cream and vanilla may be added if desired. 

COCOA PASTE 

Mix 2 cups cocoa and 3 cups sugar, add 3 cups hot water and 
stir to a smooth paste. Place mixture in top of double boiler and 
cook over boiling water for two hours. Keep paste in cool place and 
use as needed. 

To use paste, heat one cup of milk in double boiler and stir 
into it one tablespoon of the paste. 

EGG LEMONADE 

Grate over the sugar the peel of % lemon. Add the strained 
juice of V 2 lemon. Beat 1 egg, add sweetened lemon juice and % 
glass of cold water. Beat whole vigorously for a few seconds. 

GRAPE JUICE 

Five pounds Concord grapes. 1 pound sugar. 

1 quart water. 

Pick and wash grapes, then place in kettle, covering with the 
water. Allow to boil until seeds begin to free. Strain while hot 
through bag and squeeze when cool enough. Allow to come to a 
boil and skim. Boil again and add sugar (more or less according to 
desired sweetness). Boil again and fill bottles. Cork at once, pressing 
lightly on cork until bottles are a little cooler. Then press cork 
firmer. Finally cover cork w T ith melted paraffine. 






74 


Kiddy Kookery 


LEMONADE 

1 cup sugar. V 2 cup lemon juice. 

1 pint water. 

Make syrup by boiling sugar and water twelve minutes; add 
fruit juice, cook and dilute with water to suit taste. 

ORANGEADE 

Make syrup as for lemonade. Sweeten orange juice with syrup 
and dilute. 

WHOLESOME DRINK 

One heaping tablespoon of any kind of jam to one pint of 
boiling water. Cover and let stand. Serve cold. 

EGG ORANGEADE 

1 egg white. Sugar. 

Juice of one orange. 

To the unbeaten white add the orange juice, sweeten to taste and 
blend thoroughly. Strain, set on ice to cool and serve cold. 

CHOCOLATE MILK SHAKE 

2 tablespoons chopped ice. V 2 cup milk. 

2 tablespoons chocolate syrup. cup soda water. 

3 tablespoons whipped cream. 

Shake well or beat before serving. A tablespoon of ice cream is a 
good addition. 



Kiddy Kookery 


75 


COOKIES 


ANISE SEED COOKIES 

Three eggs, beaten with egg beater 5 minutes; add 1 cup of 
granulated sugar and beat 10 minutes; add IV 2 cups flour and anise 
seed to flavor. Beat again 10 minutes. Drop by teaspoonful on 
buttered pan far enough apart so cookies do not touch and let stand 
over night. Bake in moderate oven. 




CHOCOLATE COOKIES 


V 2 cup butter. 

1 cup sugar. 

1 egg. 

% teaspoon salt. 


2 squares bitter chocolate. 
2 V 2 cups flour (scant). 

2 teaspoons baking powder. 
% cup milk. 


Cream the butter, add sugar gradually, egg well beaten, salt and 
melted chocolate. Beat well, and add flour mixed and sifted with 
baking powder, alternately with milk. Chill, roll very thin, then 
shape with small cutter, first dipped in flour. Bake in moderate oven. 


DATE EGGLESS 


% cup butter and lard. 

1 cup sugar. 

Little nutmeg, cinnamon, salt. 
1 pound chopped dates. 


% cup milk. 

2 teaspoons baking powder. 
1 cup chopped nuts. 

Enough flour to roll. 


Nuts may be left out for small children. 


DATE OATMEAL COOKIES 

3 cups steel cut oatmeal. Roll very thin and bake until 

2 cups flour. crisp. 

M teaspoon soda in V 2 cup hot 1 cup sugar, 
water. 1 cup shortening. 

Enough flour to roll. 

FILLING 

Remove seeds and chop dates very fine. Mix with sugar and 
water and cook until a thick paste. Place in a jar to cool. Bake 
cookies first and then spread filling on one, placing another cookie 
on top. 





76 


Kiddy Kookery 


DROP COOKIES 

V 2 cup butter. 2% cups flour. 

1 cup sugar. V 2 teaspoon baking powder. 

1 egg. V 2 teaspoon lemon extract. 

V 2 cup cream. Pinch salt. 

Drop from teaspoon on buttered pan about one inch apart. This 
makes about seven dozen. 

One-half cup chopped raisins may be added or a current pressed 
in the top of each cookie before baking. 

GRAPE NUT COOKIES 


1 cup sugar. 

V 2 cup butter. 

1 egg. 

3 tablespoons sour milk. 
1 teaspoon soda. 


1 tablespoon hot water. 
1 cup grape nuts. 

V 2 teaspoon nutmeg. 

3 cups flour. 

Roll very thin and cut. 


HERMITS 

1 cup butter. IV 2 cups brown sugar. 

3 eggs. 1 level tablespoon soda in 

2 cups chopped raisins. 2 tablespoons milk. 

Flour to roll, cut out and bake. 


HONEY COOKIES 


1 cup sugar. 

4 eggs. 

6 tablespoons chocolate. 

1 teaspoon cinnamon. 

3 teaspoons baking powder. 


V 2 teaspoon nutmeg. 
1 teaspoon cloves. 

1 cup milk. 

1 cup honey. 

2V-i cuds flour. 


About V 2 cup nuts and raisins together. 


Beat egg yolks, add sugar. Add melted chocolate, then spices 
and honey. Lastly milk and flour sifted with baking powder. Mix 
well, then fold in beaten egg whites. Bake in two large sheets about 
V 2 inch thick. Spread plain white frosting on top when cool and cut. 





Kiddy Kookery 


77 


ICE BOX COOKIES 

V 2 cup white sugar. 1 cup butter. 

V 2 cup brown sugar. *4 teaspoon cinnamon. 

V 2 teaspoon soda. Pinch of salt. 

1 egg, unbeaten. 

V 2 cup blanched almonds, chopped fine or ground. 

2 V 2 cups flour or enough to make dough stiff enough to roll. 

Knead with hands and pat into a roll about as big around as a 
water glass. Let stand over night, slice into thin slices and bake. 


JELLY COOKIES 

1 cup butter. *4 teaspoon soda. 

2 eggs. 2 teaspoons vanilla. 

IV 2 cups sugar. 6 teaspoons water. 

Add enough flour to make stiff dough. Roll out as thin as 
paper. Cut and bake. When done spread with jelly. 


OATMEAL COOKIES 


I cup brown sugar. 
V 2 cup butter. 

V 2 cup shortening. 
% cup warm water. 


V 2 teaspoon salt. 

2*4 cups flour. 

Level teaspoon soda. 
2*4 cups rolled oats. 


Stir into bowl and leave until morning. Divide mixture into 
two parts and roll thin. Make a date paste by cooking 1 pound of 
dates with 1 cup sugar and a little water. Soaking the dates over 
night makes them cook quickly. Cool the date paste and spread 
between two cookies before baking. These cookies are nice cut in 
a variety of shapes. 


PEANUT COOKIES 


l*/4 cups sugar. Enough flour to roll. 

*4 cup butter. 2 eggs. 

2 teaspoons baking powder. 4 tablespoons water. 

1 quart peanuts shelled and rolled to a fine paste. 

Roll thin and cut with fancy cookie cutter. 



78 


Kiddy Kookery 


ROMAN SUGAR COOKIES 

2 cups brown sugar. 1 level teaspoon soda. 

cup butter. 1 level teaspoon cream of tartar. 

2 eggs. Enough flour to roll. 

Let stand until morning, cut into thin slices and bake. 


RAISIN COOKIES 


1 cup sugar. 

V 2 cup shortening. 

3 teaspoons baking powder. 

Roll very thin and cut with 
filling: 

% cup sugar. 

1 tablespoon flour. 

Cook until thick, then cool, 
edges together and bake. 


1 egg well beaten. 

3 V 2 cups flour. 

round cutter. Spread on following 

1 cup boiling water. 

1 cup chopped raisins. 

Spread between two cookies, press 


SOUR MILK SUGAR COOKIES 


1 cup shortening. 

2 cups sugar. 

1 cup sour milk. 

2 eggs. 


Flour enough to make stiff 
dough. 

V 2 teaspoon nutmeg. 

1 teaspoon soda. 

1 teaspoon baking powder. 


Roll out and cut with large cookie cutter. Sprinkle sugar on 
top and bake. 


SOUR CREAM DROP COOKIES 


1 egg. 2 V 2 cups flour. 

1 cup sugar. 1 teaspoon soda. 

1 cup sour cream. % teaspoon salt. 

1 teaspoon lemon extract. 

Drop from teaspoon on buttered pan. Bake in moderate oven. 



Kiddy Kookery 


79 


SUGAR COOKIES 


V 2 cup butter. 

1 cup sugar. 

1 egg. 

% cup milk. 

Cream butter with sugar; 
sifted together. Roll thin, cu 
bake in a moderate oven. 


2% cups flour. 

2 teaspoons baking 
V 2 teaspoon salt. 

% teaspoon vanilla, 
add egg; add milk and dry 
with fancy cookie cutter or 


powder. 


ingredients 
round and 


GINGER COOKIES 


V 3 cup sugar. 

1 cup shortening. 

V 2 cup molasses. 

1 heaping teaspoon baking 
powder. 

1 teaspoon cinnamon. 

Mix sugar, beaten egg and 


1 egg. 


2 /4 teaspoon soda. 


3 cups flour. 

V 2 teaspoon cloves. 

1 tablespoon ginger. 

1 cup milk. 

melted shortening. Stir soda into 


molasses and add. Add flour, baking powder and spices sifted together. 
Add milk and mix well. This may be baked in muffin tins or rolled 
out thin for cookies. Bake in a moderate oven. 


LADY FINGERS 

2 eggs. 1 cup flour. 

1 cup sugar. 1 teaspoon baking powder. 

Pinch of salt. Flavoring. 

Beat eggs until light, add sifted sugar. Sift flour and baking 

powder together and add. Roll out, cut in strips and bake. 


ZWIEBACH 

Make a plain sponge cake adding a little anise seed for flavoring. 
When baked and cold cut in slices about half an inch thick and a 
half inch wide and toast in the oven. 


GINGER SNAPS 

One cup butter, one cup sugar. Boil until thick and when cold 
add one tablespoon cinnamon, two tablespoons ginger, pinch of salt, one 
cup sour milk, one teaspoon soda, flour to roll. 



80 


Kiddy Kookery 


GENERAL CARE OF CHILDREN 


CONSTIPATION 

In case of a temporary condition either with an infant or an older 
child use a glycerine suppository. They are absolutely harmless and 
bring about immediate results. This condition should be controlled 
as far as possible with laxative foods before medicine. In acute cases 
enemas may be required. For infants troubled with colic or gas on 
the stomach, a warm salt water enema will usually bring very quick 
relief. The best cathartic for infants is milk of magnesia. Give one- 
half to one teaspoon sweetened or added to the bottle of milk. 

Simple cathartics for older children are: Castor oil, milk of 
magnesia, citrate of magnesia or castoria. 

If a child has a tendency to become constipated he should be fed 
laxative foods and encouraged to drink a large amount of water. 


LAXATIVE FOODS 


Sugar, honey, molasses. 

Cream, butter, oils, fats. 

Fruits, especially figs, dates, prunes, apples, oranges. 
Vegetables, the bulky ones. 

Oatmeal, whole wheat or graham breads. 

Bulgarian buttermilk. 

Fish, boiled and broiled. 


DIARRHOEA 


This condition rriay not 
attention to the diet is all 
avoided. 

The commonest foods of 

Flour porrige. 

Cooked white of egg. 

Boiled skimmed milk. 

Toasted crackers. 

Zwieback. 

Rice. 

Chocolate. 

If the trouble continues 
every two hours. If there 
consult your physician. 


be cured by dietetic treatment alone, but 
important. Ail laxative foods should be 

a constipating nature: 

Custards. 

Gelatine. 

Cottage Cheese. 

Sweetbreads. 

Tongue. 

Chicken. 

Tenderloin of beef. 

give milk of Bismuth, one teaspoonful 
is no change after two or three days 

















Kiddy Kookery 


81 . 


DISORDERED STOMACH 

If the child has eaten something that causes discomfort and 
vomiting, the stomach must be given a rest. Do not be afraid to 
allow him to go without solid food and milk for twenty-four hours. 
The stomach needs a rest. Give a light cathartic, preferably Milk 
of Magnesia or Citrate of Magnesia. 

The first day give only fruit juices, such as bottled grape 
juice, pineapple juice, or orange juice. Dry toast, zweiback or toasted 
crackers. Have everything as cold as possible. Give no milk. If 
there is any marked temperature allow the child to eat cracked ice. 
Give a teaspoon of soda in three doses. 

The second, if there is no more vomiting, give a light diet. Such 
as: Milk toast, poached egg on toast, soup, cereals, steamed rice, canned 
peaches, and custards. 

COLDS 

Colds are very contagious and anyone with a cold should not be 
allowed near children. Take every precaution to prevent your children 
from taking cold by keeping them properly dressed. Woolen under¬ 
wear is objectionable because of the danger of becoming overheated 
in the house. The clothing worn in the house in winter should be 
similar to summer weight and extra clothing added upon going outside. 

If your child has a cold give him a cathartic, either Castor Oil, 
Citrate of Magnesia, Milk of Magnesia, or one of the brown syrups. 

Spray the nostrils with Argyrol. 

If there is a cough rub the throat and chest with camphorated 
oil. 

BED WETTING 

This may be caused by an acid condition of the stomach. In 
that case give one teaspoon of soda dissolved in six teaspoons of 
water in four doses during the day. 

This is generally found with children who do not drink enough 
liquids during the day. Encourage them to drink all during the 
morning and afternoon up until four o’clock, but do not allow them 
to have any liquids after four o’clock. 

CUTS 

If the cut is a clean incision made by a sharp instrument, apply 
oil of salt or iodine and bandage. A cut should heal from the inside 
first. If it is quite deep and wide, a doctor should see it and perhaps 
take some stitches. 

If the wound is jagged and dirty it should be carefully washed 
with absorbent cottorf and warm water. Then apply iodine. 












82 


Kiddy Kookery 


FIRST AID FOR CHILDREN 


The following articles should 

Milk of magnesia 

Castor oil 

Cod liver oil 

Glycerine suppositories 

Zinc oxide 

Iodine 

Mentholatum 
Camphorated oil 
Glycerine 
White argyrol 


be found in the medicine chest: 
Boric acid crystals 
Aspirin 

Syrup or wine of ipecac 

Absorbent cotton 

Sterile bandage 

Adhesive tape 

Dropper 

Syringes 

Thermometer 


BRUISES 

Camphor gives quick relief to all bumps and bruises. 


BURNS 

A burn should be covered immediately to exclude the air. Use 
the nearest thing at hand. Moist soda or any salve. Carron oil should 
be kept on hand in the kitchen for just such an emergency. 

If a blister forms this should be opened by piercing the cuticle 
just next to the blister with a sterile needle and running the needle 
under the blister. This allows the water to escape and leaves the 
skin intact. 

HICCOUGH 

Very often placing a small amount of sugar on a babies tongue 
will stop hiccough. 

An older child can be taught to hold its breath while taking 
a drink of water. Ice cream is said to be a remedy. 


SKIN ERUPTIONS 

For any slight eruption or rash, zinc oxide salve is an excellent 
remedy. 

For eczema a physician should prescribe a diet and a lotion. 

For a small baby whose body has become sore, zinc stearate 
powder is good. If the case is very bad apply cornstarch to each 
diaper before placing it on the baby. Do not allow the child to 
remain wet. 





Kiddy Kookery 


83 


EAR ACHE 

To relieve ear ache drop a few drops of warm glycerine or warm 
glycerine diluted with an equal amount of warm water in the ear. 
Warm the glycerine by heating the bottle in a cup of hot water. 
A hot water bottle placed next to the ear, or a bag of salt that has 

been heated in the oven will help to ease the pain. 

WARTS 

Apply oil of cinnamon four or five times a day. 

Another method is to keep moistened with baking soda. 

TEMPERATURE 

If vour child is running a high temperature the first thing to 
do is to give an enema. If this does not reduce it try a hot mustard 
foot bath. Dissolve one tablespoon of mustard in one half cup of 
cold water and let stand for half an hour. Put hot yvater in pan 

or wash bowl and add the mustard. Place the child’s feet in it 

adding more hot water as it cools off. If plenty of hot water is 
available place the child in a hot mustard bath, using three or four 
tablespoons of mustard. 

Aspirin may be given to reduce the temperature, a five grain 
tablet being given in four doses. 

If the temperature is very high and continues, a mustard pack 
mav reduce it. 

MUSTARD PACK 

Dissolve a tablespoon of mustard in half a cup of cold water. 
Add this to a pan of hot water. Moisten a woolen cloth in this 
water wring as dry as possible and wrap around the child’s nude 
body from the chest to the waist line. Be very careful to test the 
cloth on the upper part of your own arm to be sure that it is not 
too hot. Moisten a large bath towel in hot water, wring dry and 

wrap securely around the child’s body. Allow this to remain on for 
twenty minutes leaving only the head exposed. Place the child in 
a warm bath for a few minutes, remove without drying, wrap in a 
dry bath towel and place in a warm bed. It will generally sleep 

for two or three hours. 

FALLS 

If a child has had a severe fall he immediately becomes sleepy, 
but never allow him to go to sleep until after the effect of the 
fall has been noted. To do this it may be necessary to place cold 
cloths or ice packs on his head and temples. Do not offer food 

until all effects of fall have disappeared because the sudden jolt 

usually causes nausea. 

If there is any bleeding from the nose or mouth or indications 
of other injuries call a physician at once. 



84 


Kiddy Kookery 


SORE THROAT 

Spray the throat with listerine or argyrol. 

CROUP 

The child awakens suddenly showing great difficulty in breath¬ 
ing. The loud, noisy inspirations is a characteristic sound rarely 
forgotten. The child seems to be in great distress, the lips are blue 
and there seems to be eminent danger of suffocation. It is never 
fatal, however. 

The best remedy is ipecac. This may be given in doses of 10 
to 20 drops every fifteen minutes for a child of six months to a 
year, and one half to a teaspoonful every ten to fifteen minutes for 
a child of two. The doses should be repeated until vomiting occurs. 
A teaspoon of white vaseline may produce vomiting. 

Make a tent over the child’s bed, using an umbrella and a sheet. 
Raise the umbrella over the bed and drape the sheet over it allow¬ 
ing it to hang down all around the bed. Place a tea kettle of boil¬ 
ing water near the bed with the spout under the sheet and allow 
the child to breath this moist steaming air. 

HIVES 

Hives are usually due to some form of indigestion. Some children 
have a marked idiosyncrasy for certain articles of food. Strawberries 
are one of the causes. 

An active cathartic may be given at once, either epsom salts or 
castor oil. Dissolve one teaspoon of soda in six teaspoons of water 
and give a teaspoon of this in sweetened water every two or three 
hours. 

To relieve itching apply camphor or benzol or give a soda bath. 
Zinc stearate powder may relieve the itching. 

INSECT BITES 

Treat with spirits of camphor or benzol. 

NOSE BLEED 

Unless the bleeding persists for a noticeable length of time, 
no particular treatment is necessary. 

If the bleeding continues apply pressure against the blood vessel 
directly under the nose between the upper lip and gums of the upper 
teeth. Do this by pressing a folded piece of heavy paper against 
this blood vessel and continue the pressure until the bleeding has 
stopped. If the child is kept perfectly still while this is being done 
the bleeding will usually stop in about a minute. 

Do not allow the child to blow its nose for some time after the 
bleeding has stopped. 




Kiddy Kooicery 85 


INDEX 

Page 

Infant Feeding .8, 9 

Do Not Force Children To Eat.26 

Training Children To Chew Food.27 

Be Cheerful At Mealtime.25 

Getting Children To Drink Milk.28 

BREAD 

Bran Muffins .35 

Date Muffins .35 

Graham Nut Muffins .35 

Oatmeal Muffins .35 

Date Bread .36 

Grape Nut Bread .36 

Peanut Bread .36 

Roman Meal Bread.36 

BEVERAGES 

Cocoa .73 

Cocoa Paste .73 

Chocolate Milk Shake .74 

Egg Orangeade .74 

Egg Lemonade. . .73 

Lemonade .74 

Grape .73 

Orangeade .74 

Wholesome Drink .74 

CEREALS 

For Six Months .10 

For Nine Months .14 

Cooking of Cereals .10, 31 

Cooking of Cracked Grains .14 

Cereal Gruels .32 

Barley Gruel with Broth .82 

Barley Jelly .32 

Bran Mash .32 

Carnation Mush .34 

Cornmeal Mush .33 

Cracked Wheat .34 

Cream of Wheat .34 






































86 


Kiddy Kookery 


CEREALS—Continued Page 

Farina .33 

Oatmeal .33 

Rice (Boiled) .33 

Rice (Steamed) .34 

Rice Jelly .13 

Rolled Oats .34 

COOKIES 

Anise Seed .75 

Chocolate .75 

Date Eggless .75 

Date Oatmeal .75 

Drop Cookies .76 

Ginger Cookies .79 

Ginger Snaps .79 

Grapenut .76 

Hermits .76 

Honey Cookies .76 

Ice Box Cookies .77 

Jelly Cookies .77 

Oatmeal .77 

Peanut Cookies .77 

Roman Sugar .78 

Raisin . 78 

Sugar .79 

Sour Cream Drop .78 

Sour Milk Sugar .7b 

Lady Fingers .79 

Zwieback .79 

DESSERTS 

Apple Float .62 

Apple Graham .62 

Apple Tapioca .62 

Bavarian Cream.62 

. Bread Pudding .62 

Chocolate .63 

Plain .63 

Brown Betty .63 

Brown Pudding .63 

Brown Sugar Pudding.63 

Chocolate Blanc Mange.68 

Chocolate Cream .64 

Chocolate Souffle .64 

Cornstarch Pudding .65 


« 












































Kiddy Kookery 87 


Page 

Date Sponge .. 

Date Tapioca .. 

Emergency Dessert .. 

Gelatine Prune .. 

Grape Fluff .. 

Junket .. 

Caramel .64 

Cocoa .64 

Lemon Souffle .66 

Lemon Sauce .65 

Milk Rice with Fruits .67 

Peach Meringue .67 

Pineapple Dessert .67 

Prune Pudding .67 

Snows .68 

Tapioca 

Apple Tapioca .68 

Cream Tapioca .69 

Date .69 

Pineapple .69 

Ice Creams 

Vanilla .71 

Junket .71 

Malted Milk Ice Cream .71 

Frozen Custard .71 

Lemon Milk Sherbet .71 

Orange Ice .71 

Cakes 

One Egg Cake. 72 

Mock Angel Food .72 

Hot Water Gingerbread .72 

Cold Water Sponge .72 

Zwieback .72 

Whips .69 

Fruit .65 

Prune .68 

Custards .70 

Baked .70 

Chocolate .70 

Peach .70 

Plain .70 











































88 


Kiddy Kookery 




EGGS Page 

Eggs in the Nest .37 

Egg Nog .38 

Coddled .38 

Goldenrod .37 

Poached on Toast .38 

Scrambled .37 

Creamy Omelet .38 

Plain Omelet .38 

Steamed Omelet .37 

ENTREES 

Baked Rice .56 

Casserole Rice and Salmon.56 

Rice Omelet with Peas .57 

Spanish Rice .57 

Carrot Timbale .57 

Onion Souffle .56 

Spaghetti and Tomatoes .56 

Swiss Eggs .57 

Tomato Nest .57 

Tomato Cream Toast .56 

FISH 

Baked Salmon and Tomato Sauce.55 

Creamed Halibut .55 

Fish Souffle .55 

Halibut Timbale with Peas .55 

Salmon Loaf.54 

Salmon Roll .54 

Moulded Fish .55 

Normandy Sauce .55 

Leftover Fish .55 

FRUITS 

Apples (Baked) .29 

Apple Sauce .14, 29 

Apricot and Prune Sauce.29 

Fresh Bananas .30 

Prune Pulp .14 

Stewed Figs .30 

Orange Baskets .30 

Orange Jelly .30 

Orange Juice .10 








































89 


Kiddy Kookery 


Page 

Serving Oranges .30 

Baked Pears.30 

Steamed Rhubarb .30 

MEATS 

Bacon .15 

Beef Tongue .53 

Brain Timbale .53 

Casserole of Rice and Meat .50 

Chicken a la King .50 

Chipped Beef .50 

Chops 

Flame Broiled .51 

Pan Broiled .51 

Dried Beef with Egg .50 

Hamburg Steaks in Tomatoes .51 

Liver 

Broiled .51 

Loaf (2 recipes) .52 

With Spinach .52 

Meat Balls .53 

Meat Balls with Rice .53 

Scraped Beef .15 

Steak 

Flame Broiled .51 

Pan Broiled .51 

Sweetbreads 

To Parboil .52 

Creamed .53 

MENUS 

12 to 18 Months .16 

18 Months to 3 Years .19 

3 to 6 years .22 

POTATOES 

Baked .49 

Baked in Half Shell.49 

Scalloped .49 

Stuffed .49 

Timbale .49 




































90 


Kiddy Kookery 


SALADS Page 

Asparagus .58 

Cabbage .58 

Cottage Cheese .58 

Egg Salad .58 

Fruit .58 

London .58 

Raisin .59 

Raw Vegetable .59 

Celery Root .59 

Rice Salad .59 

Salad Dressing .59 

SANDWICHES 

Bacon Toast .60 

Celery .60 

Cottage Cheese .61 

Chicken and Nut .61 

Toasted Chicken .61 

Date Spread .61 

Egg Salad .60 

Fig Filling .61 

Hot Hash .60 

Lettuce .60 

Liver Paste .60 

Peanut Butter .61 

Raisin Paste .60 

Scraped Meat .61 

SOUPS 

Bean Soup .39 

Beef Broth .39 

Beef Juice (2 recipes) .12 

Broth .13 

Chicken Broth .39 

Clam Chowder .40 

Clam Nectar .42 

Cream Beet .42 

Cream Carrot .41 

Cream Celery . 41 

Cream Clam .41 

Cream Lettuce .41 

Cream Pea .42 

Cream Potato..42 










































Kiddy Kookery 91 


Page 

Cream Spinach .42 

Cream Squash .42 

Cream String Bean .42 

Mutton Broth .39 

Oyster .40 

Tomato .40 

Rice Tomato .40 

Vegetable .40 

VEGETABLES .43 

Asparagus .44 

Creamed .44 

Lima Beans .44 

String Beans .44 

Creamed .44 

Beets .44 

Brussels Sprouts .44 

With Celery .45 

Scalloped .45 

Cabbage .45 

Baked . 45 

Scalloped .45 

Raw Cabbage Juice .11 

Carrots .45 

Creamed .45 

With Peas.45 

Cauliflower .46 

Creamed .46 

Celery .46 

Baked .46 

With Brussels Sprouts .45 

Cooking of Vegetables .43 

Lettuce (boiled) .46 

Onions .46 

Scalloped .46 

Peas .46 

Creamed .46 

Spinach .47 

Ring .47 

With Liver .52 

Squash .47 

Baked . 47 

Tomatoes .48 

Baked .47 

Scalloped .48 















































92 


Kiddy Kookery 


VEGETABLES—Continued Page 

Stuffed .48 

Tomato Juice .11 

Turnips .48 

Creamed .48 

GENERAL CARE OF CHILDREN .80 

Constipation .80 

Diarrhoea .80 

Disordered Stomach .81 

Colds .81 

Bed Wetting .81 

FIRST AID FOR CHILDREN 

Cuts .81 

Bruises .82 

Burns .82 

Hiccough .82 

Skin Eruptions.82 

Ear Ache.83 

Temperature .83 

Warts .83 

Mustard Packs .83 

Falls .83 

Sore Throat .84 

Croup .84 

Hives .84 

Nose Bleed .84 

Insect Bites . .....84 







































s» 









































J 























i 







